Sugar Jumbles

• ½ pound (2 sticks) unsalted butter
• 1½ cups superfine sugar

Cream the butter and sugar until fluffy. Beat the eggs to a froth and combine with the sugar mixture. Add the caraway seeds. Sift in the flour gradually and work it up into a soft dough. Cover and ripen in the refrigerator 24 hours.

Preheat oven to 325°F.

Roll the dough