Sugar Cookies - Back From Vacation

We're back from vacation and now into the daily grind once again. I had a fabulous time in Williamsburg with my husband and parents. It was a vacation of new experiences and also one that brought back so many memories of the times I would spend there every summer.



We toured the houses in the historic area, ate a lot of good food, and probably spent too much money in the shops--but it was fun! Shan and I also went to Busch Gardens, where after the very first roller coaster we went on (The Griffon) I was done in and actually had to go to the medical office to take some Pepto-Bismol and lie down for a while. How embarrassing! I've never done that before, but I was so sick I could barely stand up. Guess I won't be doing THAT again!

One thing that really struck me while in the historic area was how over time our interests change. When I was younger and my parents would wander though the vegetable and flower gardens I was the annoying kid constantly pulling on their arms asking "can we go already?" I would dread the thought of spending time out in the gardens. But not this time. No, here I was the one dragging behind just to take some pictures of the vegetables and herbs. I was the one who was amazed at seeing pomegranates and figs growing on the trees. Could it be happening? Am I getting older and turning into my parents?? =) If that isn't a testament to getting older, the roller coaster incident sure was!



More Vacation Pics Here

But this is a baking blog, so I'll share my all-time favorite sugar cookie recipe that just happens to come from the Raleigh Tavern Bakery in Williamsburg. They're called Shrewsbury "Cakes" and you can buy them in the bakery or buy the small cookbook that they offer. The actual original recipe for these cookies comes from Hanna Glasse's The Art of Cookery, 7th ed. published in 1760. The book features the original colonial-era recipes as well as the modern versions. I love reading old recipes, so I've listed both below. Also I make a slight adjustment in omitting the shortening and using all butter.



Shrewsbury Cakes (Sugar Cookies)
Makes 36 cookies

1/2 cup unsalted butter
1 cup sugar
1 1/2 tsp grated orange peel
1 tsp vanilla extract
1 egg
3 tbl milk, lowfat
2 cups sifted all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 tsp cream of tartar

Cream the butter and sugar. Add the orange peel and vanilla extract. Add the egg and milk. Sift the flour, baking soda, salt, and cream of tartar and add to the creamed mixture. Mix well. Roll into 1-inch balls and roll the balls in sugar. Arrange the balls in 1 1/2 inches apart on ungreased cookie sheets. Flatten the balls gently with a small glass. Bake in a preheated 350 degree oven for 8-10 minutes or until very light golden brown.

From The Art of Cookery
To make Shrewsbury cakes, take two pounds of flour, a pound of sugar finely fearced, mix them together (take out a quarter of a pound to roll them in); take four eggs beat, four spoonfuls of cream, and two spoonfuls of rose-water; beat them well together, and mix them with the flour into a paste, roll them into thin cakes, and bake them in a quick oven.

Estimated Nutritional Information
Calories 72.0
Total Fat 2.8 g
Dietary Fiber 0.2 g