Ruiskatut

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

Directions

 * 1) In a bowl, beat the butter and sugar with an electric mixer until it becomes light and fluffy.
 * 2) Strain the dry ingredients together and gradually add to the butter mixture by mixing it together with mixture.
 * 3) Beat in the milk and mix well.
 * 4) Wrap the dough in plastic wrap and refrigerate for 1 hour.
 * 5) Preheat the oven to 375°F and butter two baking sheets.
 * 6) Roll the dough out ¼ inch thickness. Using a cookie cutter, cut out 1½ inch rounds.
 * 7) Place all the cookies on the baking sheet at reasonable distance. Make cookies from all the batter like this.
 * 8) Prick the cookies all over with a fork.
 * 9) Bake until light brown for 8 to 10 minutes. Cool on racks and store in an airtight container.