English Butter Cookies

 

English Butter Cookies

Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 269.

 

In the introduction to this recipe, Maida says that Martha Washington made these cookies and they were called "Shrewsbury Biscuits".  I found various recipes for the Shrewsbury Biscuits and they were all slightly different from this one but pretty close. The main difference was that they called for lemon zest and raspberry preserves. This recipe yields a plain but very tasty cookie and one that gets better with age. 

 

I don't think I've ever made a cookie for the Christmas tree but I decided to put holes in some of them and try it. I used a straw and it works great. The cookies are very firm, right out of the oven, and they make wonderful ornaments. They are better, however, in your mouth!

5 cups sifted all-purpose flour

1/2 tsp. salt

1 1/2 tsp. cinnamon

3/4 tsp. cloves

3/4 tsp. allspice

1/2 tsp. ginger

12 oz. (3 sticks) butter, softened

1 tsp. vanilla extract

1 1/2 cups granulated sugar

3 large eggs

Preheat the oven to 350. Line cookie sheets with foil or baking paper.

Sift together the first six ingredients and set aside.

 

Beat the butter until softened. Add the vanilla.

 

 

Add the sugar.

 

Add the eggs, one at a time, mixing well.

Add the flour mixture. (This is a lot of flour so add it slowly on low speed)

The dough will be thick but not too sticky and easy to work.

Turn the dough out onto a lightly floured surface.

Cut the dough into three pieces.

Roll the dough out to approximately a 1/4 inch thickness.

Ready for the oven! Bake for 15-20 minutes or until the edges are lightly golden around the edges and pale in the center.

Transfer to a wire rack to cool and store in an airtight container. Maida says these improve daily. They are very firm and crisp and would make nice gifts to friends and neighbors.