Prep Time: 20 minutes
Cook Time: 10 minutes
Refrigerate cookie dough: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 4 dozen, if using small cutter
Ingredients:
- 1 cup butter or margarine
- 1/2 cup sugar
- 1 egg
- 1 cup rye flour
- 1 cup all-purpose flour
- 1 tsp. ginger
- 1 tsp. cinnamon
- 1 tsp. hornsalt (or 2 tsp. baking powder)
- 3 Tbsp. sparkling (large-grained) sugar
Preparation:
Beat together butter and sugar until creamy; mix in 1 beaten egg. Sift together the flours, spices, and hornsalt (or baking powder); gradually stir sifted flour into batter, 1/4 a cup at a time, just until all of the flour is incorporated (don't overwork the batter). On a floured counter, very lightly knead cookie dough 2 or 3 times; gather into a circle, pat flat, cover with cling wrap, and refrigerate for at least 1 hour (and up to 2 days. Cookie dough can also be frozen for up to two months for later use).
Preheat oven to 350°. Roll out dough to a 1/4" thickness, cut with cookie cutter, and place on lightly greased cookie sheet. Sprinkle with sparkling sugar. Bake cookies just until browned, about 10 minutes. Remove from oven and cool on rack; store in airtight container.
