SWEDISH RYE COOKIES
This cookie has been hung on the family Christmas tree for generations. Guests take a treat from the tree and sit down for a cup of cheer. The first request from family members who cannot be home for Christmas is that we send a box of these as soon as possible.
Provided by mittenmaker
Categories World Cuisine Recipes European Scandinavian
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cream together butter and sugar until light and fluffy. Stir in rye flour, all-purpose flour, baking powder and salt. Mix well and add enough water to moisten dough.
- Roll out onto floured board. The thinner the dough, the crispier the cookies will be. Cut into 2 1/2-inch rounds using cutter or floured glass. Cut a small hole off center in each cookie using a thimble.
- Bake on ungreased cookie sheets until slightly browned, 10 to 15 minutes. Cool on a wire rack. Hang on a Christmas tree with ribbon or yarn.
Nutrition Facts : Calories 137.5 calories, Carbohydrate 15.5 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 4.9 g, Sodium 55 mg, Sugar 4.2 g
SALTED RYE COOKIES
Provided by Liana Krissoff
Categories Cookies Dessert Bake Chill Advance Prep Required Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 48 cookies
Number Of Ingredients 7
Steps:
- In a large bowl, using an electric mixer, cream the butter and granulated sugar together until light and fluffy. Beat in the egg, a pinch of salt, and the orange zest. Gradually mix in the flour. Divide the dough into two portions and place each on a sheet of plastic wrap. Shape into logs about 2 inches (5 cm) in diameter and wrap tightly. To shape the soft dough log into a more perfect cylinder, use a paper-towel tube: Cut the tube open vertically along one side and nest the wrapped log inside, then tape or rubber-band the tube closed. Chill in the refrigerator until firm, about 1 hour.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a sheet of waxed paper, combine 1 1/2 teaspoons salt and the sparkling sugar. Unwrap the dough logs and roll them in the mixture to coat well. Place each log on a cutting board and cut into 1/8-inch-thick (3-mm-thick) rounds, arranging the rounds 1 inch (2.5 cm) apart on the prepared baking sheets. Bake until lightly browned at the edges, about 16 minutes, rotating the pans halfway through so the cookies bake evenly. Remove to wire racks to cool completely. The cookies can be stored at room temperature in an airtight container for up to 1 week.
RYE CHRISTMAS PUDDING COOKIES
Transform leftover Christmas pud into these moreish cookies. Even pudding sceptics will be swayed by these soft, buttery rye cookies which taste of Christmas
Provided by Rosie Birkett
Categories Dessert
Time 34m
Yield Makes 16
Number Of Ingredients 10
Steps:
- Line a large plate or freezerproof container with baking parchment and set aside. Tip the butter and sugars into a stand mixer, or use an electric whisk, and beat until pale, creamy and well combined. Beat in the egg until combined, then stir in the brandy or cognac.
- Combine the flours and 1 tsp sea salt in a medium bowl. Fold the dry ingredients into the wet, followed by the Christmas pudding pieces and the almonds. Divide the dough into 16 equal pieces, weighing for accuracy, if you like, and roll each piece into a ball using your hands.
- Arrange the dough balls, well spaced apart, on the prepared plate or in the container and chill in the freezer for 1 hr. If the balls don't fit in one layer, stack them with a sheet of baking parchment between each layer to prevent sticking. Will keep, well wrapped in the freezer, for up to three months.
- Heat the oven to 190C/170C fan/ gas 5 and line one large or two smaller baking trays with baking parchment. Arrange the chilled dough balls on the prepared trays, ensuring they're well spaced apart as they will spread during baking. Flatten each ball down slightly until they're about 3cm high. Bake for 14 mins, then remove from the oven and immediately scatter over a pinch of sea salt. Leave to cool completely on the trays to firm up. Sandwich the cooled cookies with clotted cream or ice cream just before serving, if you like.
Nutrition Facts : Calories 248 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.7 milligram of sodium
RYE CHOCOLATE CHIP COOKIES
Calling for rye flour instead of all-purpose, these chocolate chip cookies are not your ordinary batch. The rye flour lends a nutty complexity to balance the chocolate. And while any chocolate will work in this recipe, dark chocolate is a great match for the rye. A combination of light and dark brown sugar also adds richness and chew beneath the slightly crisp exterior.
Provided by Aaron Hutcherson
Categories snack, cookies and bars
Time 30m
Yield 12 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Line two baking sheets with parchment paper, and set aside.
- In a large bowl, mix together the butter and sugars. Stir in the egg and vanilla extract until smooth. Add the flour, baking powder and salt, and mix until thoroughly combined. Lastly, mix in the chocolate.
- Portion the cookie dough into balls slightly larger than 3 tablespoons (each about 2 ½ ounces/70 grams). Roll each with your hand and place the dough onto the prepared baking sheets, spacing the balls at least 2 inches apart. Press gently into a puck about 1-inch thick.
- Sprinkle the cookies with some sea salt and, working with one batch at a time, bake until the cookies have spread and are browned on the bottom, 10 to 12 minutes. Repeat with remaining batch. Let cool for a couple of minutes on the baking sheet before transferring cookies to a wire rack to cool completely.
SWEDISH RYE COOKIES
Make and share this Swedish Rye Cookies recipe from Food.com.
Provided by Mercy
Categories Dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Cream together butter and sugar until light and fluffy.
- Stir in rye flour, all-purpose flour, baking powder and salt.
- Mix well and add enough water to moisten the dough.
- Roll out onto a floured board, the thinner the dough, the crispier the cookies will be.
- Cut into 2 1/2 inch rounds using cutter or floured glass.
- Bake on ungreased cookie sheet at 375°F or until slightly brown.
Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 53.6, Carbohydrate 7.7, Fiber 0.5, Sugar 2.1, Protein 0.8
SALTED BROWN SUGAR AND RYE CHOCOLATE CHIP COOKIES
These bakery-style cookies are a delicious twist on the classic chocolate chip cookie! The combination of rye flour, chocolate and brown sugar makes these cookies truly unique. They're soft and chewy with crunchy edges, perfectly salty-sweet and loaded with just the right amount of chocolate. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, brown sugar and vanilla until light and fluffy, 5-7 minutes. Beat in egg and bourbon, if desired. In another bowl, whisk flours, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chunks., Shape dough into 1-1-/2-in. balls; place 2 in. apart on parchment-lined baking sheets. Cover and chill at least 2 hours., Preheat oven to 350°. Bake until edges are just set, 8-10 minutes (centers may appear under-baked). Remove from oven; immediately sprinkle cookies with sea salt. Cool on pans 5 minutes. Remove to wire racks to cool completely. Store between pieces of waxed paper in an airtight container., Freeze option: Freeze cookies in freezer containers , separating layers with waxed paper. To use, thaw before serving.
Nutrition Facts : Calories 134 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 88mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
RYE CHOCOLATE CHIP COOKIES
Rye flour and chopped dark chocolate add a new flavor dimension to the tried-and-true chocolate chip cookie recipe.
Provided by Kim
Time 45m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk rye flour, baking powder, salt, baking soda, cinnamon, and nutmeg together in a bowl until well combined.
- Cream butter, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy. Add egg, molasses, and vanilla extract; beat until thoroughly combined. Mix in 1/2 of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in chopped chocolate. Dough will be somewhat thick.
- Scoop out 1 1/2 tablespoon-sized pieces of dough and roll into balls. Place 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until edges of cookies are golden brown, 10 to 12 minutes. Sprinkle cookies with flaky sea salt as soon as they come out of the oven. Allow cookies to cool on the baking sheet for 7 to 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 19.5 g, Cholesterol 18.1 mg, Fat 5.6 g, Fiber 2.4 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 185.9 mg, Sugar 12.4 g
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