1 1/2 c  Butter

    1/2 c  Sugar

      4 c  Flour

      2 t  Caraway seeds

  Mix the flour, caraway seeds and sugar together. Work in the butter
  with the finger tips until well blended. Roll out about 1/3 inch thick
  on floured board. Cut in small squares. Bake on a greased cookie sheet
  at 325-F about 15 minutes. When cold, cover with boiled icing and
  sprinkle with colored sugar.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.