Recipe by mittenmaker
"This cookie has been hung on the family Christmas tree for generations. Guests take a treat from the tree and sit down for a cup of cheer. The first request from family members who cannot be home for Christmas is that we send a box of these as soon as possible."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
These were quite easy to make. I was a little confused at the rather odd measurement of 1/8 teaspoon baking powder. I simply used a pinch of it, the amount that fits between my finger and thumb. I beat the butter and sugar with a whisk by hand, as my appliance is broken, but then when the flour came into play, I switched to a spoon and then my hands, which worked well. I rolled the dough on my flour sprinkled counter and cut the cookies with a beer glass and they came out nice and thin. I must say, I loved the taste of the dough a lot, so I ate some of it. ;) One problem really is the lack of a time frame, but I went with the regular 12 minutes most thin cookies need and that was fine. This is why I only rate 4 stars – the 1/8 teaspoon (which is technically almost un-measurable in this way), and the missing baking time. I just burned the lower sheet a little, because it wasn’t evident when looking at them from the top, that they were already done. Next time I will put them onto a higher rack in the oven and I’m sure they will be fine. They are awesome with milk, and I am sure they are great with coffee, tea, chocolate milk and the like as well. My man immediately loved them.
Made these this Christmas, but my family did not like them. I also tried a recipe for Swedish Rye Cookies on another site that contained cream cheese that I thought tasted better. Should I have used light rye flour? I used dark because that's what I had on hand. For my other Christmas cookies I used whole wheat pastry flour and they turned out great (whole wheat chocolate chip cookies, w.w. snickerdoodles). If I make these again, I will try LIGHT rye flour.
This cookie was light and tasty. It reminded us of shortbread but with more flavor. We also tried putting frosting on them--they were tasty but best left undecorated. We'll definitely make these again.
This surprisingly addictive cookie is light and crisp! It's fabulous dunked in coffe or hot chocolate. After sampling Pam's recipe, I had to make them myself!
This recipe smells exactly like my grandmothers Swedish Rye Bread baking. A new family favorite! Thank you so much for sharing.
These cookies are strangely addicting! I was a bit confused though: there is no baking time included in the directions so I'm not sure I baked mine for long enough.
These are fabulous and easy to make. Despite the low amount of sugar, they still taste like a cookie and not a cracker. I just cut mine into squares with my pastry cutter instead of cutting circles, and I got 3 dozen 2in. cookies.
Best cookie! Easy and delicious, I baked for 20 minutes and turned it over twice
* Percent Daily Values are based on a 2,000 calorie diet.
Swedish Rye Cookies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 70
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Turn the flavors of soda bread into quick-and-easy cookies.
See how to make rich buttery spritz cookies.
These lemony cookies put a delicious twist on basic cake mix.