I adapted these cookies from a recipe on one of my favorite cooking blogs, 101 cookbooks, and have loved them ever since. They’re completely whole grain, and though they do contain sugar, they’re not over-sweet, making them healthy and, in my opinion, delicious. My addition of raspberry jam not only complements the rye and cream-cheese flavors in the cookies, but it also makes them look particularly festive this time of year.
Raspberry-Filled Swedish Rye Cookies
adapted from 101 Cookbooks
1 cup rye flour
1 cup whole wheat pastry flour
1/2 teaspoon fine grain sea salt
1/2 cup cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/2 cup fine grain natural cane sugar, sifted
large grain sugar
organic powdered sugar
1. Combine flours and salt in a medium-sized bowl and set aside.
2. In the bowl of a Kitchen-Aid (or using a hand-mixer), beat the cream cheese until light and fluffy. Add the butter and do the same, mixing until butter and cheese are well combined. Add the sugar and mix until well incorporated. Add the flour mixture to the butter mixture and stir only long enough to combine the two. The dough may be slightly crumbly; this is okay.
3. Turn the dough out onto the counter, knead once or twice to bring it together, shape into a ball, flatten, wrap in plastic or store in tightly sealed plastic bag and chill it in the refrigerator. (May be made up to two days ahead of time.)
4. Heat your oven to 350 degrees F and arrange the racks in the top and bottom thirds. Line baking sheets with parchment paper.
5. On a lightly floured surface, roll the dough out to 1/4-inch thickness, and cut into round shapes (I like to use cutters with a fluted edge). With half of the cookies, cut a hole into the middle of the rounds to create a ring-shaped cookie.
6. Place on the prepared baking sheets an inch apart, and sprinkle the ring-shaped cookies with a bit of large-grain sugar.
7. Bake for seven or eight minutes, just until cookies are fragrant and getting a bit golden at the edges. (Don’t over-bake or they’ll come out too dry.) Allow to cool.
8. Once cookies are cool, spread a thin layer of jam on the cookies without a hole in the middle, and top with a ring-shaped cookie to create a sandwich. Sprinkle with powdered sugar.