Caraway Cookies

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Caraway Cookies

9 cups	flour	2 1/4 cups
5 cups	sugar	1 1/4 cups
3 1/2 cups	butter	7/8 cups
1 heaping teaspoon	baking soda	1/2 teaspoon
1 cup	warm water	1/4 cups
1 tablespoon	Caraway seed	3/4 teaspoons

Makes 12 dozen		Makes 3 dozen
Dissolve baking soda into water. Rub butter into sugar and flour. Add soda mixture. Mix well. Add caraway seed. Drop by teaspoonful onto ungreased cookie sheets. Bake at 350�F for 10-15 minutes, until golden brown. Remove from trays, cool. Store in closed tins.

Original recipe

No. 104 Nice Cookies that will keep good three months.

Nine cups flour, three and a half of butter, five of sugar, large coffee cup of water, with a heaping teaspoonful of pearlash dissolved, in it; rub your butter and sugar into the flour, great spoonful of caraway.

The Cook Not Mad; or Rational Cookery
Published by James Macfarlane, Kingston, U.C., 1831

I found this recipe through an article in the Kingston Whig Standard which detailed the controversy surrounding The Cook Not Mad, and whether it was an American who plagerized a Canadian, or vis-a-versa. The two volumes published at the same time. The unique flavour and truely amazing longevity (more than 3 months when simply stored in a tin, forever in a freezer) have made these a favourite. There were years, when I baked several gross for the staff of St. Patrick's High School, where I volunteered, for Christmas.

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