- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Shrewsbury Cakes were like cookies to Martha Washington. These were one of the popular sweets at Mount Vernon.
Shrewsbury Cakes
1/2 cup soft butter (one stick)
1/2 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1 egg beaten
2 tablespoons milk
2 1/2 cups sifted cake flour
1 cup dried fruit (cherries, apricots or currants), chopped
Preheat oven to 350 degrees. Cream butter with sugar, then add vanilla, egg and milk. Blend well. Add flour. Mix in dried fruit. Chill dough for about one hour. Use a small cookie scoop to form small rounds. Place the rounds on a greased cookie sheet and bake for about 12 minutes. Cool on rack. Yield about 3 dozen.
Shrewsbury Cakes
1/2 cup soft butter (one stick)
1/2 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1 egg beaten
2 tablespoons milk
2 1/2 cups sifted cake flour
1 cup dried fruit (cherries, apricots or currants), chopped
Preheat oven to 350 degrees. Cream butter with sugar, then add vanilla, egg and milk. Blend well. Add flour. Mix in dried fruit. Chill dough for about one hour. Use a small cookie scoop to form small rounds. Place the rounds on a greased cookie sheet and bake for about 12 minutes. Cool on rack. Yield about 3 dozen.