CARAWAY COOKIES
Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser
The caraway seeds in this unusual recipe add a pleasant pungency to this mildly sweet, biscuit-like cookie. A clever complement to a sweet dessert wine.
Dairy Or Pareve
Yield: 48 Cookies
Ingredients
• 2 cups flour
• 1 tablespoon caraway seeds
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter for dairy, room temperature (use margarine for pareve)
• 1 cup sugar
• 2 large eggs
Directions
1. Preheat oven to 375°F ten minutes before baking. Grease cookie sheets.
2. Combine flour, caraway seeds, baking powder, baking soda and salt.
3. Cream butter or margarine at medium speed with electric mixer until fluffy. Add sugar. Beat in eggs, 1 at a time. Add dry ingredients.
4. Cover dough with plastic wrap. Chill 3 hours or overnight.
5. Divide dough in half and roll each piece on lightly floured surface 1/8-inch thick. Cut out decorative 2 1/2-inch shapes and place 2 inches apart on sheets.
6. Bake 6 to 8 minutes or until edges are golden brown.
Recommended Wine: Muscat
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