Estonian Rye Cookies (Ruiskatut)

1. 1

   In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.

2. 2

   Sift the dry ingredients together and gradually add to the butter mixture. Beat in the milk and mix well. Wrap the dough in plastic wrap and refrigerate for 1 hour.

3. 3

   Preheat the oven to 375u00b0F and butter two baking sheets.

4. 4

   Roll the dough out 1/4 inch thick. Using a cookie cutter, cut out 1 1/2 inch rounds.

5. 5

   Place on the baking sheet about 2 inches apart. Gather up the scraps, re-roll, and cut out as many more rounds as possible. Prick the cookies all over with a fork.

6. 6

   Bake until light brown, 8 to 10 minutes. Cool on racks and store in an airtight container. Makes about 3 dozen cookies.

No nutritional information available.

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