Difference between revisions of "Ruiskatut"
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* ½ teaspoon [[salt]] | * ½ teaspoon [[salt]] | ||
| − | == | + | == Procedures == |
# In a bowl, beat the [[butter]] and [[granulated sugar|sugar]] with an electric mixer until it becomes light and fluffy. | # In a bowl, beat the [[butter]] and [[granulated sugar|sugar]] with an electric mixer until it becomes light and fluffy. | ||
# Strain the dry ingredients together and gradually add to the [[butter]] mixture by mixing it together with mixture. | # Strain the dry ingredients together and gradually add to the [[butter]] mixture by mixing it together with mixture. | ||
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[[Category:Snack Recipes]] | [[Category:Snack Recipes]] | ||
[[Category:Estonian cuisine]] | [[Category:Estonian cuisine]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
[[Category:Ethnic and Regional Cookies]] | [[Category:Ethnic and Regional Cookies]] | ||
[[Category:Light brown sugar Recipes]] | [[Category:Light brown sugar Recipes]] | ||
Latest revision as of 19:28, 26 June 2012
Description
Estonian rye cookies. These popular Estonian cookies are often served with cocktails or used as a base for canapés. Spread with cream cheese and a little lingo berry preserves.
Ingredients
- 7 tablespoons unsalted butter, at room temperature
- ¾ cup all-purpose flour
- 1 cup rye flour
- 3 tablespoons milk
- ⅓ cup packed light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
Procedures
- In a bowl, beat the butter and sugar with an electric mixer until it becomes light and fluffy.
- Strain the dry ingredients together and gradually add to the butter mixture by mixing it together with mixture.
- Beat in the milk and mix well.
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 375°F and butter two baking sheets.
- Roll the dough out ¼ inch thickness. Using a cookie cutter, cut out 1½ inch rounds.
- Place all the cookies on the baking sheet at reasonable distance. Make cookies from all the batter like this.
- Prick the cookies all over with a fork.
- Bake until light brown for 8 to 10 minutes. Cool on racks and store in an airtight container.
