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- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
24
Williamsburg Shrewsbury Cakes
Description
A modern adaptation of a recipe that dates back to the Renaissance! This produces a wonderful cookie with delicate flavors. Perfect for afternoon tea! I'll also add a more historically accurate version for those who'd like to try the real "biscuit" (crisp cookie) type.
add to shopping list Ingredients
1/4 cup unsalted butter
1/4 cup Shortening
1 cup Sugar
1 1/2 tsp Grated Orange Peel
1 tsp vanilla extract
1/4 tsp salt
2 tsp cream of tartar
pinch cinnamon
pinch nutmeg
Preparation
Cream the butter, shortening and sugar. Add the orange peel and vanilla extract. Add the egg and milk. Sift the flour, baking soda, salt, pinch of spices, and cream of tartar and add to the creamed mixture. Mix well. Roll into 1-inch balls and roll the balls in sugar. Arrange the balls 1-1/2 inches apart on an ungreased cookie sheet. Flatten the balls gently with a small glass. Bake in a preheated 350 degree oven for 8-10 minutes or until very light golden brown.
