Swedish rye cookies –Welcome to the whimsical world of baking, where flour and sugar dance in a sweet symphony! Today, we’re diving into a delightful recipe for Swedish Rye Cookies that’s perfect for those who love a crunchy treat but want to keep their oxalate levels in check. Prepare yourselves for a journey where cookies are not just snacks; they’re little pieces of joy!
Feast Your Eyes!
First up, check out this mouthwatering picture that will make your taste buds sing and your ovens preheat!
Ingredients
Now, let’s assemble our ingredients. Each one plays a crucial part in making these delightful cookies come to life. Here’s what you’ll need:
- 1 cup rye flour
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chopped nuts (optional, add for that extra crunch!)
Instructions
Now, roll up your sleeves and let’s get cookie-making!
- First off, preheat your oven to 350°F (175°C). Your kitchen is about to smell amazing!
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes – perfect time for a mini dance party!
- Add in the egg and vanilla extract, mixing well until combined. The eggs are essential for that soft, chewy goodness!
- In another bowl, whisk together the rye flour, all-purpose flour, baking powder, baking soda, and salt until they’re best friends.
- Gradually add the dry ingredients to the wet mixture, stirring gently until everything is blended. If you’re feeling adventurous, throw in the nuts for some extra crunch!
- Drop tablespoonfuls of the cookie dough onto ungreased baking sheets, spacing them out as they tend to spread while baking. Time for them to spread their wings!
- Bake in your preheated oven for about 10-12 minutes, or until the cookies are lightly golden. Don’t forget to keep an eye on them – you want them just right!
- Once baked, let them cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely. Try to resist the urge to munch on them beforehand!
And voilà! You now have a batch of scrumptious Swedish Rye Cookies that are as delightful to eat as they are to bake. Enjoy sharing them with friends, family, or keep them all for yourself – we won’t tell!