Ruiskakut: Finnish Rye Cookies for Christmas/Yule
These cookies originated in Finland (although some sources say they originated in the land of Karelia, which includes parts of Finland and Russia). They are a Winter/Christmas treat. They are sometimes called Estonian Rye Cookies. Some versions of this recipe also include caraway or anise seeds.
They are mainly made with a whole grain rye flour and are often served as appetizers with a cream cheese spread or fruit preserves. These deliciously crisp cookies can also be served with a warm mug of coffee, tea or eggnog.
Ingredients: 3/4 cup of rye flour 1/2 cup unbleached white flour
1/4 cup whole wheat pastry flour
1/2 cup of maple sugar
1/4 teaspoon Celtic sea salt
1/4 teaspoon cardamom 1/2 cup softened unsalted butter 1/4 cup of whole milk 1 teaspoon of vanilla extract Instructions:
Stir the flours together with maple sugar, sea salt and cardamom in a mixing bowl. Add butter and rub with your fingers until mixture resembles fine crumbs. Mix the milk and the vanilla in a small glass measuring up. Add the vanilla milk, stirring with a fork until a stiff dough is formed. Gather together and press into a ball. Chill in the fridge for one hour (or the freezer for 30 minutes if you are short on time).
Roll a portion at a time on a floured board or pastry cloth to about 1/8″ thickness. Cut out rounds with a 2″ cookie cutter. Using a tiny round cutter (1/2″ diameter-you can use the cap from your vanilla extract), cut a hole slightly off center. Prick/dock each cookie several times with a fork and place on parchment lined cookie sheets. Bake at 350 for 8-12 minutes or until cookies are firm when touched. Cool on wire racks. Store airtight at room temperature for up to a week; freeze for longer storage. Makes about 2 dozen.
Recipe adapted from the book The Joy of Cookies by Sharon Tyler Herbst