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Lemon Caraway Cookies

in Diana's Recipe Book

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Servings: Makes 60 thin (2 1/2 inch) cookies
What are Caraway Seeds?

Definition: [KEHR-uh-way]. These aromatic seeds come from an herb in the parsley family. They have a nutty, delicate anise flavor and are widely used in German, Austrian and Hungarian cuisine. Caraway seeds flavor many foods including cheese, breads, cakes, stews, meats, vegetables and the liqueur kümmel. They should be stored airtight in a cool, dark place for no more than 6 months.

Source: The Food Lover's Companion by Sharon Tyler Herbst.

1 egg
1 cup granulated sugar
2 tablespoons lemon juice
1/2 cup shortening
2 teaspoons caraway seeds
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 400 degrees F (200 C).

In a medium bowl sift together flour, baking soda and salt, set aside.

Beat egg, add sugar gradually and continue beating. Add lemon juice, shortening, and caraway seeds. Add dry ingredients. Shape into roll (about 2 1/2 inches in diameter) and wrap in waxed paper. Chill until firm enough to slice thin. Bake in preheated 400 degree F (200 C) oven for 10 minutes.

Makes 60 thin (2 1/2 inch) cookies.

Date: February 5, 2005


Reviewer: Sooz
I changed the recipe a bit to use 2 tablespoons of caraway seed and used lemon extract (2 tablespoons) instead of lemon juice. This gives a stronger lemon flavor. I also used butter instead of shortening. These are a family favorite cookie - not too sweet.

Reviewer: liz
had to do a bit of guesswork for the measurements (i'm in Europe), but the biscuits have a good flavour and texture


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