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Ingredients
3 cups flour
½ teaspoon salt
1 ½ cups sugar
½ pound butter, room temperature
3 large eggs, room temperature
2 ½ teaspoon caraway seeds
Sugar for rolling
Nutritional analysis per serving
43 grams carbs; 75 milligrams cholesterol; 317 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 14 grams fat; 1 gram fiber; 101 milligrams sodium; 4 grams protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven 375. Lightly grease two cookie sheets.
- Step 2
Sift flour and salt into large bowl. Set aside. With electric mixer, cream butter and add sugar gradually. To flour, add very well beaten eggs, butter mixture, and seeds. Beat vigorously with wooden spoon to combine well. By hand, gently knead ingredients into a ball of soft dough. If the weather is warm and the dough too soft to shape, you can refrigerate it for a couple of hours. Roll teaspoonfuls of the dough on a very lightly floured work surface, forming long thin ropes (about 5 inches). Roll the ropes in a plate of sugar. Place the ropes on prepared baking sheets, curling them into a circle and gently pressing ends together. Bake for 10-12 minutes until edges are very brown. Cool cookies on a rack. They crisp when they cool.
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