In the annals of confectionery, there exists a petite, rotund biscuit that boasts minimal moisture content and derives its distinctive taste from the infusion of caraway seeds. Historical records attribute the invention of this comestible to either Dr. Abernethy himself, or alternatively to a locale that shares the same name as the esteemed physician. Regardless of its origins, this small, plump cooky has persevered through the ages, capturing the palates and hearts of pastry enthusiasts across the generations.