Caraway Cookies

By LindaG

Taken from Early American Recipes: Traditional Recipes from New England Kitchens

Ingredients

• 2 cups all-purpose flour
• 1 Tbsp. caraway seed
• 1 teasp. baking powder
• 1/4 teasp. baking soda
• 1/4 teasp. salt
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs

Preparation

Step 1

1. In a medium bowl stir together flour, caraway seed, baking powder, baking soda, and salt; set aside.

2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, beating well after each addition. Beat in as much of the dry ingredients as you can with the mixer. Stir in remaining dry ingredients with wooden spoon. Divide dough in half. Cover and chill dough about 3 hours or until dough is easy to handle.

3. Preheat oven to 375 degrees F. On a lightly floured surface roll dough, half at at time, to 1/8 inch thickness. Using a 2 1l2 inch cookie cutter, cut into desired shapes. (I do all rounds) Place 2 inches apart on a lightly greased cookie sheet.

4. Bake for 7 to 8 minutes or until edges are lightly browned. Cool on a wire rack. Makes 4 1/2 dozen cookies.