Rzhanoe Pechivo Rye Cookies

Instructions

1. In a medium mixing bowl, whisk together the rye flour, all-purpose flour, baking powder, and salt. Set aside.

2. In a separate large bowl, cream together the softened butter and honey until light and fluffy.

3. Add the egg and vanilla extract to the butter mixture, and beat until well combined.

4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough will be slightly sticky.

5. Divide the dough in half and shape it into two discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes to firm up.

6. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

7. Working with one disc at a time, roll out the dough on a lightly floured surface to about 1/8-inch thickness.

8. Use a cookie cutter to cut out rounds from the dough. Place half of the rounds on the prepared baking sheet, spacing them about an inch apart.

9. Spoon a small amount of jam or preserves onto the center of each round on the baking sheet.

10. Top the jam-covered rounds with the remaining plain rounds, gently pressing down the edges to seal the cookies.

11. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

12. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

13. Once cooled, these Rzhanoe Pechivo Rye Cookies are ready to be enjoyed with a piping hot cup of tea or coffee!