Estonian Rye Cookies Ruiskatut

These popular Estonian (actually Karelian) cookies are often served with cocktails or used as a base for canapes. Spread with cream cheese and a little lingonberry preserves.

8 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
1 cup rye flour
3 tablespoons milk
3/4 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.

Sift the dry ingredients together and gradually add to the butter mixture. Beat in the milk and mix well. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 375 degrees F. and butter two baking sheets.

Roll the dough out 1/4 inch thick. Using a cookie cutter, cut out 1 1/2 inch rounds.

Place on the baking sheet about 2 inches apart. Gather up the scraps reroll, and cut out as many more rounds as possible. Prick the cookies all over with a fork.

Bake until light brown, 8 to 10 minutes. Cool on racks and store in an airtight container.

Makes about 3 dozen cookies.