Caraway cookies
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter or butter substitute |
| 2 | Eggs, well beaten | |
| ¼ | teaspoon | Baking soda |
| 1 | tablespoon | Grated orange or lemon rind |
| ½ | teaspoon | Caraway seed |
| 1 | cup | Sugar |
| ½ | teaspoon | Ginger |
| 1 | tablespoon | Milk |
| ¼ | teaspoon | Salt |
| 1 | cup | Flour |
Directions
Cream butter and sugar. Add eggs and milk. Sift flour, measure, and sift with baking soda, salt, and ginger. Add to first mixture. Add lemon rind and caraway seed. Add sufficient additional flour to form a soft roll dough. Mix thoroughly. Chill overnight. Turn onto lightly floured board. Roll in sheet ½ inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Bake in hot oven (400 F) 10 minutes. 75 servings. Florence Taft Eaton, Concord, MA.