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Yield: 20 Servings
Ingredients:
* 2 c All-purpose flour
* 1 pn Salt
* 1 ts Caraway seeds (heaped)
* 3/4 c Butter
Instructions:
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.
Ingredients:
* 2 c All-purpose flour
* 1 pn Salt
* 1 ts Caraway seeds (heaped)
* 3/4 c Butter
Instructions:
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.