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1
Cream the butter and sugar until light and fluffy.
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2
Slowly add the rye flour and white flour, mixing until the mixture resembles fine crumbs.
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3
Knead until the warmth of your hands turn it into a dough.
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4
(You may place the mixing bowl in warm water to speed the process.)
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5
Turn the dough out onto a lightly floured board and roll out very thin to about 1/8 inch thickness.
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6
Cut into rounds and place on a lightly greased baking sheet.
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7
Cut a hole slightly off center, using a tiny bottle cap such as a flavoring or food coloring bottle cap as a cutter.
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8
Prick each cookie with a fork and bake in a hot oven 400F.
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9
for 5 to 7 minutes or until slightly browned.
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10
Makes about 36 tasty crisp cookies.
