Cream the softened butter in a large mixing bowl.

Gradually add the sugar, beating until light and fluffy.

Add the all-purpose flour and rye flour, stirring well. (It may be necessary to work the flour into the dough using your hands.)

Cover the dough with plastic wrap and chill slightly for about 30 minutes.

Turn the chilled dough out onto a lightly floured surface.

Roll the dough to 1/8-inch thickness.

Prick the entire surface of the dough with the tines of a fork.

Cut the dough with a 2 1/2-inch cookie cutter.

Make a hole just off center in each cookie using a 1/2-inch cookie cutter.

Place the cookies 2 inches apart on lightly greased cookie sheets.

Bake in a preheated oven at 350°F (175°C) for 10 minutes.

Remove the cookies from the cookie sheets and cool on wire racks.

Store leftover cookies in an airtight container. The cookies can also be frozen for later use.