Small Seed Cakes (Recipe)

The following is a recipe for Small Seed Cakes, adapted from Anna de Peyster’s book (1701-1774).

• ½ cup butter
• 1 cup sugar
• 2 eggs
• 2 cups flour  
• 1 Tbsp caraway seeds, bruised in a mortar and pestle (or with a rolling pin)

1. Preheat the oven to 350°F. In an electric mixer, cream the butter with the sugar. Add eggs one by one and incorporate thoroughly. Add seeds and flour a little at a time, stir well.
2. Use two teaspoons to shape the cookies about the size of a nutmeg and place them on a buttered baking sheet. Bake for about 15 minutes until light brown. Makes four dozen.

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