RCI-BR.005.0541.001
Ruiskatut
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.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- unsalted butter7 tablespoonsat room temperature
- ¾ cup
- 1 cup
- 3 tablespoons
- ⅓ cup
- 1 teaspoon
- ½ teaspoon
Method
1
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
10 minutes
2
In a large mixing bowl, beat the softened butter and packed light brown sugar together until light and fluffy.
3 minutes
3
Add the milk to the butter and sugar mixture and stir until well combined.
1 minutes
4
In a separate bowl, whisk together the all-purpose flour, rye flour, baking powder, and salt until evenly blended.
2 minutes
5
Gradually add the dry flour mixture to the wet ingredients, stirring until a soft, slightly sticky dough forms. Do not overmix.
3 minutes
6
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
5 minutes
7
Bake in the preheated oven until the edges are golden brown and the cookies are set, approximately 12 to 14 minutes.
14 minutes
8
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10 minutes