Old-Fashioned Yankee Caraway Cookies (1963)

• 
  1 cup sour cream
• 1 tspn baking soda
• 3/4 cup shortening, softened
• 2 cups sugar
• 2 eggs, beaten
• 1 tspn vanilla
• 4 1/2 cups flour (about)
• 2 tbspns caraway seeds for topping
•  1/4 cup sugar for topping

Add baking soda to the sour cream. Cream shortening with the sugar, then add eggs, beating well. Add sour-cream mixture to egg and shortening mixture.

Sift flour and add. Dough should be stiff enough o handle and roll easily. Roll out to about 1/4-inch thick and cut. Sprinkle with the 1/4-cup sugar, then sprinkle sparingly with the caraway seeds. The amount of caraway seeds will depend on individual tastes, since caraway has a quite decided flavor. 

Place cookies on a greased cookie sheet and bake in 350-degree oven for abut 10 to 12 minutes. Makes 4 to 5 dozen. 

More Recipes from "Yankee Hill Country Cooking"

Yankee Baked Apples and Onions (1963)

Yankee Farmers' Cornmeal Dumplings (1963)

(Origin - "Yankee Hill-Country Cooking - Heirloom Recipes from Rural Kitchens" by Beatrice Vaughan. Published in 1963 by The Stephen Greene Press of Brattlesboro, Vermont.)