Saturday, December 20, 2014

Cardamom-Rye Cookies

Prep 1 hr. 8 min.
Makes 20 3 in. Square Cookies

1 cup Butter, Softened
2/3 cup Sugar
1/4 tsp. Salt
1/4 tsp. Ground Cardamom
1/8 tsp. Ground Cinnamon
2 cups All-Purpose Flour
1 cup Rye Flour
2-3 tbsp. Cold Water
Royal Icing

1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 sec. Add the sugar, salt, cardamom, and cinnamon and beat until combined, scraping bowl as needed. Beat in the flours on low speed until mixture resembles fine crumbs. Add the water, 1 tbsp. at a time, tossing mixture with a fork, until dough is moistened. Gently knead with hands to form a ball.
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut dough into desired shapes. (For picture frames, use a 3-or 4-in. square cutter or cut squares freehand using a fluted pastry wheel. For elves, divide dough in half, then roll into an 8-in. circle and cut into 12 wedges.) Reroll scraps as necessary. Place cutouts 1 in. apart on ungreased baking sheets. Pierce all over with a fork.
3. Bake in a 350 degree oven for 8-10 min. or until cookies are firm and begin to brown at the edges. Transfer to a wire rack to cool. Decorate with Royal Icing.

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