Food recipes
Estonian Rye Cookies (Ruiskatut)
Estonian Rye Cookies (Ruiskatut) Ingredients: butter, without salt sugars, brown wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d wheat flour, white, all-purpose,...
Estonian Rye Cookies (Ruiskatut)
Ingredients:
butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
Directions:
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
Sift the dry ingredients together and gradually add to the butter mixture.
Beat in the milk and mix well.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 375F and butter two baking sheets.
Roll the dough out 1/4 inch thick.
Using a cookie cutter, cut out 1 1/2 inch rounds.
Place on the baking sheet about 2 inches apart.
Gather up the scraps, re-roll, and cut out as many more rounds as possible.
Prick the cookies all over with a fork.
Bake until light brown, 8 to 10 minutes.
Cool on racks and store in an airtight container.
Makes about 3 dozen cookies.
Ingredients:
butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
Directions:
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
Sift the dry ingredients together and gradually add to the butter mixture.
Beat in the milk and mix well.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 375F and butter two baking sheets.
Roll the dough out 1/4 inch thick.
Using a cookie cutter, cut out 1 1/2 inch rounds.
Place on the baking sheet about 2 inches apart.
Gather up the scraps, re-roll, and cut out as many more rounds as possible.
Prick the cookies all over with a fork.
Bake until light brown, 8 to 10 minutes.
Cool on racks and store in an airtight container.
Makes about 3 dozen cookies.