Title: Caraway Cookies
Categories: Cookie
Yield: 5 Servings
| 1 | c | Butter or butter substitute |
| 2 | | Eggs, well beaten |
| 1/4 | ts | Baking soda |
| 1 | tb | Grated orange or lemon rind |
| 1/2 | ts | Caraway seed |
| 1 | c | Sugar |
| 1/2 | ts | Ginger |
| 1 | tb | Milk |
| 1/4 | ts | Salt |
| 1 | c | Flour |
Cream butter and sugar. Add eggs and milk. Sift flour, measure, and sift
with baking soda, salt, and ginger. Add to first mixture. Add lemon rind
and caraway seed. Add sufficient additional flour to form a soft roll
dough. Mix thoroughly. Chill overnight. Turn onto lightly floured board.
Roll in sheet 1/2 inch thick. Cut with floured cutter. Place on slightly
oiled baking sheet. Bake in hot oven (400 F) 10 minutes. 75 servings.
Florence Taft Eaton, Concord, MA.