Estonian Rye Cookies Ruiskatut Recipes
ESTONIAN RYE COOKIES (RUISKATUT)
These popular Estonian cookies are often served with cocktails or used as a base for canapés. I like them spread with cream cheese and a little lingonberry preserves.
Provided by Olha7397
Categories Dessert
Time 23m
Yield 3 doz
Number Of Ingredients 7
Steps:
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
- 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.
- Preheat the oven to 375°F and butter two baking sheets.
- Roll the dough out 1/4 inch thick. Using a cookie cutter, cut out 1 1/2 inch rounds.
- 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.
- Bake until light brown, 8 to 10 minutes. Cool on racks and store in an airtight container. Makes about 3 dozen cookies.
Nutrition Facts : Calories 608.2, Fat 32.2, SaturatedFat 19.9, Cholesterol 83.5, Sodium 531.4, Carbohydrate 75.1, Fiber 5.8, Sugar 24, Protein 7.2
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