Elsa's Rye Cookies

By Amanda Hesser
December 17, 2012
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Author Notes: Sometimes you come across a book that's so charming you can't resist cooking from it. Such was the case with "Swedish Cakes and Cookies." Who doesn't like a gingham cover? And Swedish cookies? And Swedish cookies made with rye flour? I was smitten. This adorable little book has so many sticky note tabs in its pages it looks like fringe.

It turns out that those rye cookies -- Elsa's Rye Cookies, though we never learn who Elsa is, but you know she wears a good apron and has a vintage rolling pin -- are like tea biscuits. Add a little more salt, and you have something you could serve with cheese. A little more sugar and your kids will want them all. But we liked them just the way they are, gently spiced, proud of their rye blood, and stubbornly uncommitted to dessert.
Amanda Hesser

Makes: 60 cookies

  • 2/3 cup all-purpose flour
  • 1 1/2 cups fine rye flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/3 cup sugar
  • 3/4 cup butter
  • 2 tablespoons honey
  • 1 egg
  1. Heat oven to 350°F.
  2. Combine the two flours with the salt, ginger, cinnamon, baking powder and sugar. Cut in the butter. Add the remaining ingredients, kneading lightly. Form into two 1 1/4 inches-thick logs. Wrap in plastic and refrigerate for a couple of hours.
  3. Cut each log into 3/8-inch-thick slices. Place the slices on a greased or parchment-lined baking sheet. Bake on the center oven rack for around 10 minutes.

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