| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cookies, Herbs, Desserts |
20 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
pn |
Salt |
| 1 |
ts |
Caraway seeds (heaped) |
| 3/4 |
c |
Butter |
|
|
Superfine sugar; to coat |
INSTRUCTIONS
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.
* Source: The Magic of Herbs, by Jane Newdick * Typed for you by Karen
Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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