Not long ago, I posted a delicious cookie recipe for Rosemary and Lemon tea cookies. They were a huge hit, and so when I came across this recipe, using caraway seeds, I had to try it out. Now...admittedly, this was my first time using caraway seeds and though the experience was fun, I will probably not use them again, in this recipe. I know, right?! What am I saying?? I'm showing you a recipe that I won't use again? Crazy. BUT...in truth - I really do think this is a great, fun and unique cookie (just taste specific). SO...if you're not partial to caraway...try POPPY SEEDS! They would be a GREAT variation!
2 Cups all-purpose flour
Pinch of Salt
1/2 Cup butter, cut into small pieces
1 1/4 Cups sugar
1 egg, beaten*
2 Tbsp caraway seeds** (variation Poppy Seeds)
Raw sugar, for sprinkling (optional)***
1) Lightly grease cookie sheet(s) with butter.
2) Sift the flour and salt into a mixing bowl. Rub in the butter with your fingertips until mixture resembles fine breadcrumbs. Stir in the sugar.
3) Reserve 1 Tablespoon of the beaten egg for brushing and add the rest into the mixture*, together with the caraway seeds. Bring together to form a soft dough.
4) On a lightly floured surface, roll out the cookie dough thinly and then cut out rounds (about 36).
5) Transfer the cookies to the cookie sheets, brush with the reserved beaten egg and sprinkle with raw sugar.
6) Bake in a preheated oven at 325 degrees for 10-15 minutes, until cookies are crisp and lightly golden in color.
7) Let cookies cool on a wire rack.
*I put the entire egg into my mixture (as the dough was too dry). I then prepared another egg for brushing.
**Caraway Seeds have a very nutty and anise flavor. They are VERY taste specific. For a variation, try substituting Poppy Seeds. In fact, next time, I will, as I wasn't a huge fan of the flavor.
***If you use the Caraway Seeds - definitely sprinkle on the raw sugar. For my personal taste, it helps with the unusual flavor.
Happy Tuesday!! Make this day sweet....