Swedish Rye Cookies

1. 1

   Line a couple baking sheets with parchment paper.

2. 2

   In a medium-sized bowl combine the flours and salt. Set aside. In an electric mixer (or by hand) beat the cream cheese until light and fluffy, add the butter, and mix until the two are well combined. Beat in the sugar and mix until well incorporated. Add the flour mixture to the butter mixture and stir only long enough to combine the two. The dough should no longer be dusty looking. Turn the dough out onto the counter, knead once or twice to bring it together, shape into a ball, flatten, wrap in plastic, and chill it in a refrigerator.

3. 3

   Heat your oven to 350u00b0 F degrees, and arrange the racks in the top and bottom thirds. When you are ready to roll out your cookies do so on a lightly floured work surface. Roll the dough out to 1/4-inch thickness, and cut into shapes with the cookie cutter of your choice. Place on the prepared baking sheets an inch apart, and sprinkle each cookie with a bit of large-grain sugar. Bake for six or seven minutes, just until cookies are fragrant, and getting a bit golden at the edges-avoid over-baking or they will come out on the dry side. Allow to cool, and dust cookies with a bit of powdered sugar.

No nutritional information available.

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