CARAWAY SEED COOKIES

Ingredients

• 3/4 pound Butter
• 1 pound Granulated sugar
• 3 each Large eggs
• 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1 tablespoon Caraway seeds
• 1 teaspoon Ground mace
• 1 cup Buttermilk (or milk + 1 tsp lemon juice/vinegar) (Originally sour milk. Substituted with buttermilk for modern preference.)
• 1 teaspoon Baking soda
• 3 cups All-purpose flour (Quantity estimated (not specified in original recipe))
• 2 tablespoons Granulated sugar (For sprinkling, quantity estimated (not specified in original recipe))

Instructions

1. 1In a large mixing bowl, cream together the butter and sugar until light and fluffy. This may take 3-5 minutes with an electric mixer or longer by hand.
2. 2Add the eggs one at a time, mixing well after each addition. Stir in the salt, caraway seeds, and ground mace until combined.
3. 3In a small cup, stir the baking soda into the buttermilk. It will foam up. Hold the cup over the mixing bowl while stirring in the soda.
4. 4Gradually add the flour to the wet ingredients, mixing until just combined. Be careful not to overmix. The dough should be light and stiff enough to roll thin.
5. 5Lightly dust a clean work surface with flour. Roll out the dough to about 1/8 inch thickness. Use a round cookie cutter to cut out cookies.
6. 6Grease baking tins with butter or cooking spray and dust with flour. Place the cut-out cookies onto the prepared tins, leaving a little space between each cookie.
7. 7Sprinkle a little granulated sugar over the cookies. Bake in a preheated moderate oven at 350°F (175°C) for 25-30 minutes, or until the edges are lightly golden brown.
8. 8Let the cookies cool in the baking tins for a few minutes before carefully transferring them to a wire rack to cool completely. Enjoy!