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2 Mar 2015 Swedish Rye cookies

A whole grain cookie?  Yep!  B & E and friends were quite skeptical but I had just made them pizza so they were willing to obliige me and try them.  ... And they asked for another immediately.

Not very sweet in that understated European way, but the dusting of granulated sugar on top takes it to the cookie world.

Today B said, "oh i need some whole grains in my lunch" and grabbed a couple more.

The dough needs to chill in the refrigerator before rolling so allow time for that.
Don't let the rolling part = loads of time, it was a really quick cookie to make.

Swedish Rye Cookies

 Combine
1 c rye flour
1 c pastry flour *
1/2 tsp salt

 In a separate bowl, cream together:
1/2 c cream cheese, room temperature
1/2 c unsalted butter, room temperature
then add in 
1/2 c granulated/cane sugar

 Combine dry and wet gently, do not over mix, until it forms a ball
Flatten the ball and wrap in plastic wrap to chill.

 Roll dough out on floured surface and cut into desired shape about 1/4" thick.
Sprinkle witih granulated sugar, colored sugar sprinkles, etc.  
Or dust with powdered sugar after baking
Use sil-pat or parchment lined cookie sheet.
Bake in 350 degree oven until edges just barely brown.  Just over 5 minutes or so.
Because the rye flour is dark, its harder to see the golden color so don't hesitate lifting and looking underneath one, it is easy to over bake these cookies.

 *Pastry flour substitute if you don't have any on your shelf:
Quick is 1/2c all purpose flour and 1/2 c cake flour

 A more precise measurement is:
3/8-cup all-purpose flour and 5/8-cup cake flour.

 *1 c cake flour  = Remove 2 Tablesppons from I cup of all purpose flour and
                           replace it with 2 T cornstarch to make 1 cup cake flour)

All of this substituting is to reduce the gluten in the cookies to keep from being tough and chewy.

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