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Shrewsbury Cakes

Yield 3 1/2 dozen


  • 1/2 cup butter or margarine, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 3 eggs
  • 4 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg

How to Make It

  1. Combine butter and shortening in a large mixing bowl; beat at medium speed of an electric mixer just until blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well.

  2. Sift together flour, baking powder, cinnamon, and nutmeg in a medium mixing bowl; gradually add to creamed mixture, stirring well after each addition. Cover and chill 1 hour.

  3. Divide dough in half, keeping one half chilled until ready to use. Roll to 1/8-inch thickness on a well-floured surface, and cut with a 2 1/2-inch round cutter.

  4. Place on lightly greased cookie sheets, and bake at 375° for 8 minutes. Cool slightly on cookie sheets. Remove to wire racks to cool completely. Repeat procedure with remaining dough.

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