Powder-kissed and pretty, these Swedish Rye Cookies are perfect for holiday cookie enthusiasts who are after a not-too-sweet, shortbread-style butter cookie. I make them with a blend of rye and whole-wheat pastry flours, and also break with tradition when it comes adding my secret ingredient. Because I love the taste of toasted rye bread slathered with cream cheese, I use a butter/cream cheese combination for the dough—instead of only butter.
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I suspect you could experiment with other flours in place of the rye and expect good results—barley or oat flours might work well. I also got to thinking about doing a savory version of this cookie with herbs and grated cheese in place of most or all of the sugar—turning it into a buttery rye cream-cheese herb cracker...
1 cup rye flour 1 cup whole-wheat pastry flour 1/2 teaspoon fine grain sea salt 1/2 cup cream cheese, room temperature 1/2 cup unsalted butter, room temperature 1/2 cup fine grain natural cane sugar, sifted Large grain sugar (for sprinkling) Organic powdered sugar (for snow)