Shrewsbury cake from Eutaw Plantation, 1808 |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 20 |
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This recipe for what we would call cookies was derived from an original used for a wedding at Eutaw Plantation near Eutawville, SC in 1808 and is a modern version created by a family member of the originator of the recipe almost 200 years later. She suggests looking for the rosewater at a store that sells aroma-therapy products. Ingredients:
1/2 cup butter |
2 eggs |
1 1/4 cups sugar |
1 1/4 teaspoons rose water |
4 teaspoons oil |
1 1/4 teaspoons cinnamon |
4 cups flour |
Directions:
1. In an electric mixer combine the butter, eggs, sugar, rosewater, and oil. Add the cinnamon and flour, mixing thoroughly to form a stiff dough.
2. Divide the dough into 3 parts and form each of these into a 12 inch long triangular log. Wrap these in plastic wrap and refrigerate overnight.
3. The next day when you are ready to bake these cakes , cut the logs into thin 1/8 to 1/4 inch slices, place them on a baking sheet, and bake at 375 degrees F for 12-15 minutes.
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