Wednesday, July 8, 2015

Kringles

2 cups sifted all-purpose flour
1-1/2 teaspoons baking powder
¼ teaspoon salt
½ cup butter
1 cup granulated sugar
1 egg
2 teaspoons caraway seeds
3 tablespoons brandy
powdered sugar

Sift the flour, salt, and baking powder together; set aside. Beat butter and sugar until light and creamy. Beat in egg. Stir in the caraway seeds. Add the dry ingredients and the brandy. Cover and refrigerate 2 to 3 hours. Preheat oven to 375F. Drop by the teaspoonfuls onto an ungreased cookie sheet. Dust tops of cookies with powdered sugar. Bake 10 to 12 minutes, or until light brown.