"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Raleigh Tavern Shrewsbury Cakes (Cookies) Recipe

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This recipe for Raleigh Tavern Shrewsbury Cakes (Cookies), by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Added: Wednesday, January 7, 2009


1/4 cup unsalted butter
1/4 cup shortening
1 cu sugar
1 1/2 tsp grated orange peel
1 tsp vanilla
1 egg
3 Tbs milk
2 cups sifted flour
1 tsp salt
2 tsp cream of tartar
Sugar for coating

Cream the butter, shortening and sugar. (I would use all butter.) Add orange peel and vanilla. Add the egg and milk. Sift the dry ingredients and add the the creamed mixture. Mix well. Roll into 1 inch balls and roll the balls in sugar. Arrange 1 1/2 inches apart on ungreased cookie sheet. Flatten gently with a small glass. Bake at 350F for 8 - 10 minutes or until very light golden brown. Makes 3 dozen.




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