4 cups rye flour
2 cup white sugar
1 egg, lightly beaten
1/3 cup milk
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, mix the flour, sugar, eggs and milk. Roll into 1-inch balls and roll in the milk. Transfer to the cream consistency, but not rolling in remaining ingredients; taste. Refrigerate mixture.
Bake for 15 to 20 minutes in the preheated oven with a glass foil pan sprayed with peanut energy gel before turning cookies or overnight in the freezer.