Swedish Rye Cookies

For the cookies:

In a medium-sized bowl, combine the flours and salt. Set aside. Beat the cream cheese and 1/2 cup butter until light and fluffy. Beat in the cane sugar and optional vanilla and mix until well incorporated. Add the flour mixture to the butter mixture and stir only long enough to combine the two. Turn the dough out onto the counter, knead once or twice to bring it together, shape into a ball, flatten, wrap in plastic and chill it in the refrigerator.

Preheat oven to 350 F degrees. Line a baking sheet with parchment paper.  Roll out cookie dough on a lightly floured surface to 1/4-inch thickness. Cut into shapes with the cookie cutter of your choice. Place on the prepared baking sheet and sprinkle each cookie with a bit of cane sugar, if desired. Bake for about 10 minutes, until cookies are golden at the edges. Allow to cool, and brush or drizzle with a little maple glaze, if desired.

For the optional maple glaze:

In a small saucepan, melt 2 Tablespoons butter and maple syrup together over medium heat. Whisk confectioners' sugar into hot mixture until smooth. Brush or drizzle on cookies.