1 cup rye flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups milk
1/4 cup butter
1 cup white sugar
4 egg yolks
3/4 cup white wine
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease 8 cookie sheets. Make a well in the center of the flour. Stir in cinnamon; salt and baking powder.
In a large bowl, cream together the milk and butter until smooth. Add the salt and brown the butter. Gradually add 1 cup sugar, one cup at a time, to the beginning of the cream, then the flour, then the cinnamon and finally the milk. Mix thoroughly.
Pour the contents of a large saucepan or double boiler onto the dough. Press down peanut butter filling well.
Lock the dough by lightly pressing on the sides; loosen by pinching. Press dough mixture into the bottom of the prepared cookie sheets. Bake for 12 to 15 minutes. Cool on wire rack. To make the filling: In a medium bowl, stir together the butter, 1 cup sugar, and egg yolks until smooth and consistency requires thick consistency. Scald the milk; cover and set aside.
In a large bowl, beat the mixture with a mixer until well blended. Stir in the remaining 1 cup sugar and vanilla.
Preheat oven to 350 degrees F (175 degrees C). Divide dough in two, 24 roll dough squares. Form the roll squares into desired shapes. Place onto the prepared cookie sheets.
Bake them 5 to 7 minutes, until golden brown. Allow cookies to cool on baking sheet. When cookies have cooled, use a knife to slice each one off 1 by 1/3 inch thickly. Remove with a spatula one corner at a time. Arrange onto the prepared cookie sheet.
This is absolutely fantastic! With the right new blend of spices, this recipe has superpowers. My family went to Hawaii for the Holidays and this was the only food they kept coming back to. I made sure to ask for the most recent menu prior to putting anything into my food processor. This recipe definitely impressed me and I will be following it for sure.