Caraway Cookies

This is a slightly savory cookie that makes a good companion to afternoon tea.

2-1/4 Cups all-purpose flour
2/3 sugar
1 Tbsp Caraway Seeds
1/2 tsp Sea Salt, Fine
1 scant Cup heavy cream
1/2 tsp Vanilla Extract, Mexican

Preheat oven to 350°F. Line two rimmed baking sheets with parchment paper and set aside.

In a large mixing bowl, sift together the dry ingredients. Add half of the cream and mix well. Stir in vanilla extract. Slowly add the remaining cream, mixing as you go. The dough should be wet enough to form a ball without crumbling, but not so wet that it sticks to your hands. Cover and allow dough to “rest” in the refrigerator for 10 minutes.

Divide dough in half, keeping covered the half of the dough you aren’t currently working with.

On a slightly floured surface, roll out the dough to a 1/8″ thickness, adding a little more flour to sticky spots, as needed. Cut out cookies with a circular (biscuit) cutter and transfer to the parchment-lined baking sheets.

Bake for 10-12 minutes, or until cookies begin to look golden brown on the edges. Remove baking sheet from oven and allow to cool five minutes on the pan before transferring cookies to a cooling rack to cool completely.

Once fully cooled, store in an air tight container.