Seed Cakes (Caraway Seed Cookies)

This old-fashioned treat comes from the Fannie Farmer 1896 Cook Book for the Boston Cooking School.

• Ready In: 2 hrs 15 mins
• Serves: 24
• Yields: 50 cookies

Ingredients

• 2  eggs
• 1  cup sugar
• 1  cup heavy cream
• 4  teaspoons caraway seeds
• 3  cups flour
• 3  teaspoons baking powder
• 1  teaspoon salt

Directions

1. Beat eggs until light, then gradually mix in sugar, half of the caraway seed (2 t), and cream.
2. Sift flour together with baking powder and salt, and mix into egg mixture to form dough.
3. Chill dough, then toss on a floured board, and roll one-half inch thick.
4. Sprinkle with the rest of the caraway seed (2t) and roll to one-fourth inch thick.
5. Shape cookies with a small round cutter, first dipped in flour.
6. Bake on a buttered sheet.
7. 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.