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Estonian rye cookies. These popular Estonian cookies are often served with cocktails or used as a base for canapés. Spread with cream cheese and a little lingo berry preserves.



  1. In a bowl, beat the butter and sugar with an electric mixer until it becomes light and fluffy.
  2. Strain the dry ingredients together and gradually add to the butter mixture by mixing it together with mixture.
  3. Beat in the milk and mix well.
  4. Wrap the dough in plastic wrap and refrigerate for 1 hour.
  5. Preheat the oven to 375°F and butter two baking sheets.
  6. Roll the dough out ¼ inch thickness. Using a cookie cutter, cut out 1½ inch rounds.
  7. Place all the cookies on the baking sheet at reasonable distance. Make cookies from all the batter like this.
  8. Prick the cookies all over with a fork.
  9. Bake until light brown for 8 to 10 minutes. Cool on racks and store in an airtight container.