This section is from the book "Breakfast, Luncheon And Tea", by Marion Harland. Also available from Amazon: Breakfast, Luncheon And Tea.
1 cup of butter.
2 1/2 cups powdered sugar.
4 eggs.
4 cups of flour, or enough for soft dough.
2 ounces carraway-seeds, scattered through the flour while dry.
Rub butter and sugar to a cream; add the yolks, and mix up well. Put in flour and whites in turns; roll out thin and cut into round cakes.
 
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