Light and crispy, these beautiful and traditional cookies are often festooned with a simple red ribbon and hung on the tree awaiting the lucky taster and a cup of coffee or cocoa on Christmas morning.
- 1/2 cup unsalted butter
- 1/4 cup sugar
- 1/2 cup rye flour
- 1 cup all-purpose flour
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons water, more or less as needed
Cream the butter and sugar together in a large mixing bowl until light and fluffy, about 5 minutes. In a separate bowl, combine the flours, baking powder and salt. Add to the butter mixture. Mix well, adding enough water to moisten the dough.
Preheat oven to 375 degrees. Roll the dough out on a lightly floured board to at least ¼ inch thick. The thinner the dough, the crispier the cookies will be. Cut into 2½ inch rounds with a cookie cutter. Cut a hole out of the middle using a smaller cookie cutter.
Bake on an ungreased cookie sheet for 8 to 10 minutes or until slightly browned. Cool completely before storing in an airtight container. These cookies also freeze well.
Makes two dozen.
Photo by Jodi Miller