Caraway Raisin Shortbread Recipe

• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1 tablespoon caraway seeds
• 8 tablespoons unsalted butter, at room temperature (see note)
• 1/2 cup sugar, plus more for sprinkling
• 1 tablespoon milk
• 1/2 cup raisins

1. Adjust oven racks to upper and lower-middle positions and preheat oven to 350u0b0F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, salt, and caraway seeds. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, about 4 minutes. Beat in dry ingredients and, when almost incorporated, milk. When dough has just about come together, stir in raisins.
3. Divide dough into two equal pieces. Use your hands or a rolling pin to pat one ball of dough into a 7-inch circle. Place on one baking sheet. Repeat with other ball of dough. Lightly score each circle into 8 wedges with a sharp knife and sprinkle the surface with sugar. Bake until dough is golden, about 30 minutes.
4. Let cookies cool, then use a sharp knife to cut into wedges along score lines. Cookies can be kept in an airtight container for up to three days.

flour, salt, caraway seeds, unsalted butter, sugar, milk, raisins

Taken from www.seriouseats.com/recipes/2014/03/caraway-raisin-shortbread.html (may not work)