Prep Time: 20 mins | Bake: 15 mins | Yield: 1 dozen

Ingredients:

2 ups all-purpose flour

4 1/2 tsp sugar

1 tbsp onion powder

1 tbsp snipped fresh dill or 1 tsp dill weed

2 tsp caraway seeds

1 tsp baking powder

3/4 tsp salt

1/2 tsp baking soda

1/2 tsp coarsely ground pepper

6 tbsp cold butter

1 egg yolk

3/4 cup sour cream

1/2 cup ricotta cheese

4 tsp heavy whipping cream

Additional caraway seeds, optional

Instructions:

  1. In a large bowl, combine the first nine ingredients. Cut in butter until mixture resembles coarse crumbs. Combine the egg yolk, sour cream and ricotta cheese; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times.
  2. Pat into two 6″ circles. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush tops with cream; sprinkle with additional caraway seeds if desired. Bake at 400°F for 15-18 minutes or until golden brown. Serve warm.