1 See Coconut Cream Cookies base recipe, with the following substitution:
1 ½ tbsp (13 g) caraway seeds — in place of coconut
Instructions
1. Follow the Coconut Cream Cookies recipe in full, substituting 1½ tbsp (13 g) caraway seeds for the coconut called for in that recipe.
2. Mix and bake exactly as directed in the Coconut Cream Cookies method, watching for the same doneness cues: edges should be lightly golden and set, centers firm to a light press, approximately 10–14 minutes at a moderate oven of 350°F (175°C) — adjust to the specific time and temperature given in the base recipe if they differ.
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