I found this recipe in the "Miss Manderly's Instructions for Serving Tea" booklet from the life-sized Felicity teaset. I'm planning on testing the cookies out tomorrow to see if they'll be a yummy Christmas treat. [img]smile.gif[/img] I know the recipe isn't available anymore, and I thought some people here might enjoy making these colonial cookies--either now or for the holidays!! [img]graemlins/thumbs_up.gif[/img]

From the booklet:


Shrewsbury Cakes are like sugar cookies. In colonial times they were often cut into fancy shapes like diamonds, stars, crescents, and animals. Here is a modern recipe for making your own Shrewsbury Cakes:

INGREDIENTS:
Butter to grease baking sheets
1 cup sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 cups flour
2 eggs
2 tbsp. rose water (available at health-food and import stores and at some supermarkets.)
1/2 pound butter
Extra flour for rolling out dough

EQUIPMENT:
Flour sifter
Large mixing bowl
Measuring cups and spoons
Small mixing bowl
Small saucepan
Mixing spoon
2 baking sheets
Rolling pin
Cookie cutters

DIRECTIONS:
1. Preheat the oven to 375?. Lightly grease two baking sheets with butter.

2. In a large mixing bowl, sift together the sugar, cinnamon, nutmeg, and flour. Set aside.

3. In a small mixing bowl, beat together the egg and rose water, and then set aside.

4. In a small saucepan, melt the 1/2 pound of butter over low heat.

5. While butter is melting, add the wet ingredients to the dry ingredients.

6. Stir in enough of the melted butter to make a soft dough.

7. Sprinkle some flour onto a table or counter. Dust the rolling pin with flour, too.

8. Roll the dough to about 1/4 inch thick and cut shapes with cookie cutters. Carefully place them onto the greased baking sheets.

9. Bake the cakes 20 minutes until golden brown. Makes 12 cakes.


Enjoy! Let me know how they turn out if you make them! [img]biggrin.gif[/img]

Gabby