Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Rye | 1 slice (32g) | 83 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 tablespoons unsalted butter, at room temperature
- 3/4 cup all-purpose flour
- 1 cup rye flour
- 3 tablespoons milk
- 1/3 cup packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Directions
1. In a bowl, beat the butter and sugar with an electric mixer until it becomes light and fluffy.
2. Strain the dry ingredients together and gradually add to the butter mixture by mixing it together with mixture.
3. Beat in the milk and mix well.
4. Wrap the dough in plastic wrap and refrigerate for 1 hour.
5. Preheat the oven to 375 degrees F and butter two baking sheets.
6. Roll the dough out 1/4 inch thickness. Using a cookie cutter, cut out 1 1/2 inch rounds.
7. Place all the cookies on the baking sheet at reasonable distance. Make cookies from all the batter like this.
8. Prick the cookies all over with a fork.
9. Bake until light brown for 8 to 10 minutes. Cool on racks and store in an airtight container.