Lemon Caraway Seed Cookies
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|2 c||all purpose flour|
|pinch of salt|
|1/2 c||butter cut into pieces|
|1 1/4 c||sugar|
|2 Tbsp||lemon juice, fresh|
|1 Tbsp||lemon zest, grated|
|2 Tbsp||caraway or poppy seeds|
|raw sugar for sprinkling (optional)|
Brooklyn, OH (pop. 11,169)
Member Since Aug 2010
I tried this recipe that I found on the internet. They were delicious! I've made some other cookies before with caraway cookies from the Food Network and didn't like them. But this recipe that I found from a fellow blogger were delicious! Caraway seeds provide such a great fragrance in cookies. You can also add poppy seeds to this recipe instead of caraway seeds. The finished product cookies and recipe is from www.naphtalimurphy.blogspot.com, the rest our mine from the procedure for these pictures. My finished product cookie picture were too blurry. Enjoy!
Line cookie sheets with parchment paper.
Sift the flour and salt into a mixing bowl. With a pastry cutter, cut butter pieces into dry ingredients until it resembles breadcrumbs. Stir in the sugar, lemon juice and lemon zest.
Add the egg and the Caraway Seeds or Poppy Seeds into dough. Knead dough and bring together to form a soft dough.
On a lightly floured surface, roll out the cookie dough thinly and then cut out rounds (about 36). You can flour a rim of a glass and cut the pieces if you don't have a circular cookie or biscuit cutter.
Transfer the cookies to the cookie sheets, brush lightly with a beaten egg and sprinkle with raw sugar. Optional but it does provide a crunch and sweetness.
Bake in a preheated oven at 325 degrees for 10-15 minutes, until cookies are crisp and lightly golden in color. Cool and enjoy!