Prep 2 hrs
Cook 15 mins
This old-fashioned treat comes from the Fannie Farmer 1896 Cook Book for the Boston Cooking School.
- 2 eggs
- 1 cup sugar
- 1 cup heavy cream
- 4 teaspoons caraway seeds
- 3 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- Beat eggs until light, then gradually mix in sugar, half of the caraway seed (2 t), and cream.
- Sift flour together with baking powder and salt, and mix into egg mixture to form dough.
- Chill dough, then toss on a floured board, and roll one-half inch thick.
- Sprinkle with the rest of the caraway seed (2t) and roll to one-fourth inch thick.
- Shape cookies with a small round cutter, first dipped in flour.
- Bake on a buttered sheet.
- Fannie Farmer's cookbook doesn't provide baking temperature and time, so your guess is as good as mine. I'm going to try 350 or 375 for 8-14 minutes. If you get good results, share your tips in the comments.