Swedish Rye Cookies

This is a Heidi S./101 Cookbooks recipe, so that alone is a great recommendation. These were my kind of cookie - not too sweet, distinct earthy flavor of rye and nice and buttery. I expected these to be "snappier"/crisp but they were slightly tender (even though I baked a minute longer than called for). I wouldn't change a thing, however, you could certainly add spices (cinnamon, cardamom) or even turn them into a sandwich cookie (ice cream or jam filling).
I topped with regular sugar (didn't have coarse) before baking and skipped the powdered sugar altogether.