Ruiskakut: Finnish Rye Cookies (12-09-19)

Tabitha leads listeners through a cooking audio where she prepares a traditional Finnish Christmas/Yule cookie called ruiskakut.  

These cookies originated in Finland (although some sources say they originated in the land of Karelia, which includes parts of Finland and Russia).  They are a Winter/Christmas treat.  They are sometimes called Estonian Rye Cookies.  Some versions of this recipe also include caraway or anise seeds.

They are mainly made with a whole grain rye flour and are often served as appetizers with a cream cheese spread or fruit preserves.  These deliciously crisp cookies can also be served with a warm mug of coffee, tea or eggnog.

 

Ingredients:

3/4 cup of rye flour 1/2 cup unbleached white flour

1/4 cup whole wheat pastry flour

1/2 cup of maple sugar

1/4 teaspoon Celtic sea salt

1/4 teaspoon cardamom

1/2 cup softened unsalted butter

1/4 cup of whole milk

1 teaspoon of vanilla extract

 

Instructions:

 

Stir the flours together with maple sugar, sea salt and cardamom in a mixing bowl.  Add butter and rub with your fingers until mixture resembles fine crumbs.  Mix the milk and the vanilla in a small glass measuring up.  Add the vanilla milk, stirring with a fork until a stiff dough is formed.  Gather together and press into a ball. Chill in the fridge for one hour (or the freezer for 30 minutes if you are short on time).

 

Roll a portion at a time on a floured board or pastry cloth to about 1/8″ thickness.  Cut out rounds with a 2″ cookie cutter. Using a tiny round cutter (1/2″ diameter-you can use the cap from your vanilla extract), cut a hole slightly off center.  Prick/dock each cookie several times with a fork and place on parchment lined cookie sheets.  Bake at 350 for 8-12 minutes or until cookies are firm when touched.  Cool on wire racks. Store airtight at room temperature for up to a week; freeze for longer storage.  Makes about 2 dozen.

 

Recipe adapted from the book The Joy of Cookies by Sharon Tyler Herbst