Sugar Jumbles from The Christmas Cook: Three Centuries of American Yuletide Sweets by William Woys W
Cream the butter and sugar until fluffy. Beat the eggs to a froth and combine with the sugar mixture. Add the caraway seeds. Sift in the flour gradually and work it up into a soft dough. Cover and ...
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Ingredients
- 3½ cups pastry flour
- confectioners’ sugar
- ½ pound (2 sticks) unsalted butter
- 1½ cups superfine sugar
- 2 eggs
- 2 teaspoons caraway seeds
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