DirectionsIn a large mixing bowl in an electric mixer, add softened butter and beat on medium-high for 30 seconds.
Add granulated sugar and beat until well combined with butter, scraping down sides of bowl occasionally.
Beat in rye flour and all-purpose flour on low speed until mixture resembles fine crumbs.
Add water, tossing mixtue with a fork until dough is moistened.
Gently knead the dough until a ball forms.
Roll dough out of the mixing bowl onto a lightly floured surface.
Using a rolling pin, roll dough out to 1/8" thickness.
Preheat oven to 350F.
Using a 3 inch scalloped cookie cutter, cut out dough.
Re-roll scraps and continue to cut with the cookie cutter.
Using a smaller cookie cutter about 1 inch, cut a hole in the center of each cookie.
Re-roll the holes and cut out again.
Place cut out cookies on an ungreased, parchment lined cookie sheet.
Using a fork, pierce each cut out cookie all over.
Sprinkle cookies with a mixture of both green and white coarse sugars.
Bake in preheated 350 F oven for 8 to 10 minutes or until cookies are firm and begin to brown on the edges.
Carefully transfer the cookies to a wire rack to cool.
Store in a container with lid.