Rye cream cheese cookies
Well this year has been off to an uneven start thus far. On the one hand, we’ve managed a short family getaway involving actual snow. On the other, we have then been plagued with sick babies for what felt like eternity. So after my firstborn has been a feverish mush for over 2 days (amidst a panicked trip to the emergency) something had to be done to cheer her up and soothe my nerves. Enter these rye cream cheese cookies. Obviously baking is nothing if not therapeutic. And the last time I made these for a small social gathering, my better quarter stole almost the entire batch off the cooling rack.
As the title suggests, the key components of these cookies are rye and cream cheese. Cream cheese helps to cut down on the fat, substituting what would otherwise be butter. While rye lends it a more interesting flavour compared to plain flour. In this instance I have used white rye flour and coconut oil but butter works just as well. Considering how much baking I usually do, I try to incorporate whole wheat flour as much as possible, but any flour will do.
Rye cream cheese cookies ingredients:
- 1c rye flour
- 1c whole wheat flour
- 115g cream cheese
- 115g coconut oil (butter)
- 1/2c raw sugar
- 1/2tsp salt
Directions:
- Preheat an oven to 175C (345F). Combine 115g cream cheese with 115g coconut oil and add 1/2c sugar and 1/2tsp salt.
- Cream everything together until well blended and add 1c rye flour.
- Mix a bit more until combined and add 1c whole wheat flour.
- Continue mixing further until the dough comes together and pulls away from the bowl.
- Using a teaspoon to scoop up the dough, roll each cookie into a ball and then flatten it between your palms into a small disk. Place on a lined baking sheet.
- Bake in preheated oven for about 8 minutes. The cookies will look dry on the surface.
- Transfer onto a wire rack to cool.
These rye cream cheese cookies can be stored at room temperature almost indefinitely. Although they will probably get eaten long before that.
