Swedish rye cookie from 101 Cookbooks by Heidi Swanson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • intrepidcook on December 18, 2023

    Yummy. Such a delicate flavor and just a bit of crunch. A really good variation on the more traditional shortbread. I will definitely be making these again. And the rolling out and cutting wasn't very difficult either. It had been a long long time since I'd tried that. I used my "sheep" cookie cutter, as these were intended for a group of spinners and weavers I meet with. I made with fresh-milled rye flour, and substituted fresh-milled spelt for the whole wheat pastry flour called for in the recipe. Dusting with powder sugar would have been a nice touch to give a "white wooly" effect to the sheep, but I felt the light shake of coarse-grain demara sugar just prior to baking was enough sweetness.

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