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.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Cream together butter and sugar until light and fluffy. Stir in rye flour, all-purpose flour, baking powder and salt. Mix well and add enough water to moisten dough.

  • Roll out onto floured board. The thinner the dough, the crispier the cookies will be. Cut into 2 1/2-inch rounds using cutter or floured glass. Cut a small hole off center in each cookie using a thimble.

  • Bake on ungreased cookie sheets until slightly browned, 10 to 15 minutes. Cool on a wire rack. Hang on a Christmas tree with ribbon or yarn.

Nutrition Facts

137.5 calories; protein 1.5g 3% DV; carbohydrates 15.5g 5% DV; fat 7.8g 12% DV; cholesterol 20.3mg 7% DV; sodium 55mg 2% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/21/2010
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. Read More
(10)

Most helpful critical review

Rating: 3 stars
12/31/2009
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. Read More
(5)
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/23/2005
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. Read More
(10)
Rating: 4 stars
10/21/2010
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. Read More
(10)
Rating: 5 stars
05/04/2003
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! -Jessica Poskozim Read More
(7)
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Rating: 3 stars
12/30/2009
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. Read More
(5)
Rating: 5 stars
07/02/2007
This recipe smells exactly like my grandmothers Swedish Rye Bread baking. A new family favorite! Thank you so much for sharing. Read More
(4)
Rating: 4 stars
07/27/2009
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. Read More
(2)
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Rating: 5 stars
12/21/2009
Best cookie! Easy and delicious I baked for 20 minutes and turned it over twice Read More
(1)
Rating: 5 stars
11/26/2012
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. Read More
(1)