Ingrients & Directions
2 c All-purpose flour
1 pn Salt
1 ts Caraway seeds (heaped)
3/4 c Butter
Superfine sugar; to coat
Mix together the flour, salt and caraway seeds, then cut in the
butter. Knead to a smooth dough. Roll out to about 1/4-inch thick.
Cut the dough into small circles and dredge with superfine sugar.
Place on a greased cookie sheet and leave overnight. Bake in a cool
oven at 250 degrees F for 30 to 45 minutes until the cakes are firm
but not browned. While warm, sprinkle on a little more sugar.
*
Yields
20 Servings