Swedish Rye Cookies – a delicious recipe with butter, sugar, flour, rye flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add flour, stirring well. (It may be necessary to work flour into dough using hands. ) Cover with plastic wrap, and chill slightly.
2
Turn dough out onto a lightly floured surface; roll to 1/8-inch thickness. Prick entire surface of dough with tines of a fork; cut with a 2 1/2-inch cookie cutter. Make a hole just off center in each cookie using a 1/2-inch cookie cutter.
3
Place 2 inches apart on lightly greased cookie sheets. Bake at 350u00b0 for 10 minutes. Remove from cookie sheets, and cool on wire racks.
4
Note: Leftover cookies may be placed in an airtight container and frozen for later use.
744
kcal
Calories
47
g
Fat
74
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 cup butter, softened, 1/3 cup sugar, 1 1/4 cups all-purpose flour, 1 1/4 cups rye flour.
Yes, Swedish Rye Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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