Recipe: New Year’s cakesArticle by Peter R. Rose
The combination of caraway seed and orange zest makes these cookies very special.
2 cups all-purpose flour
½ cup light-brown sugar, packed
¼ teaspoon baking soda
¼ teaspoon finely textured salt
8 tablespoons (1 stick) unsalted butter
1 egg, lightly beaten
¼ cup whole milk
1 ½ teaspoons caraway seed, crushed somewhat with a rolling pin to release their flavor
Grated zest of ½ orange
Sift all dry ingredients into a large bowl. If sifting the sugar is problematic, rub the sugar between your hands to make sure no lumps remain. Combine the dry ingredients and butter in a food processor and pulse until the mixture looks like coarse meal. In a small bowl or measuring cup, beat the egg and milk and pour into the flour/butter mixture. Add the crushed caraway seeds and orange zest. Process until the dough comes together, and wrap and cool for 1 hour. Preheat the oven to 300°F. On a floured board or counter, pinch off some dough and roll into 1″ balls. Then flatten each ball as thin as possible with the bottom of a floured glass. Carefully transfer to a buttered baking sheet and bake until pale brown and crisp, about 25 to 30 minutes. Yield: at least 4 dozen, depending on size.
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