Steps to Make Kringle Recipe New York Times

Caraway Kringles

● 1 cup butter ● 2 cups white sugar ● 3 eggs ● 1 1/2 tsp cream of tartar ● 1 1/2 tsp baking soda dissolved in 2 tbsp milk ● 1 tsp salt ● 1 tsp vanilla ● 4 1/2 cups flour ● 1/2 pound soft butter (or white, not yellow.

Recipe Summary Caraway Kringles

Cookies flavored with caraway.

Ingredients | Kringle Recipe New York Times

½ cup butter

1 cup white sugar

1 egg

2 teaspoons caraway seed

2 cups sifted all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

3 tablespoons brandy

⅓ cup confectioners' sugar for decoration

Directions

Beat butter and sugar until light and creamy. Beat in egg. Stir in the caraway seeds.

Sift the flour, salt, and baking powder together; add to the butter mixture alternately with the brandy. Chill the dough for 2 to 3 hours.

Drop by teaspoonfuls onto an ungreased baking sheet. Dust tops of cookies with confectioner's sugar.

Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes, or until light brown.

Info | Kringle Recipe New York Times

Servings: 24 Yield: 4 dozen

TAG : Caraway Kringles

Desserts, Specialty Dessert Recipes, Liqueur Dessert Recipes, Brandy,

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