Ruiskakut, literally cakes from rye, are a Finnish Christmas delicacy. Crisp, slightly sweet, delicately scented with vanilla and a subtle nutty taste of rye, these are scrumptious! Speculating that the cookies are threaded with ribbon and hung on Christmas tree branches for guests to break off and eat — the cookies that is, not the branches — Sharon Tyler Herbst’s instructions are to cut a small hole off-center in each.

Equal parts white and rye flours, a little sugar, salt, vanilla and milk, and a whole half cup of butter. Some recipes call for sprinkling the cut-outs of dough with decorative sugars, but these are simply perfect as they are.

What’s that? Why are they hanging out in my backyard garden from the bean/pea trellis? Because it’s the wrong time of year to hang them from the Christmas tree, of course! Don’t worry. I didn’t leave them there.


About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
This entry was posted in Extracurricular, On the fly (aka from a mobile device), The Joy of Cookies and tagged , , , , , , , . Bookmark the permalink.

1 Response to Ruiskakut

  1. D'Alta says:

    I think they look quite attractive hanging out there!

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