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Shrewsbury Cakes



  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • Ground nutmeg (optional)


  1. Stir together flour, baking soda, cream of tartar, cinnamon, and nutmeg; set aside.
  2. Beat butter with an electric mixer on high speed for 30 seconds.
  3. Add sugar; beat until fluffy.
  4. Add eggs; beat well.
  5. Add flour mixture; beat until well mixed.
  6. Divide dough in half. Chill, covered, for 1 hour.
  7. Roll dough 1/8 to 1/4 inch thick on a lightly floured surface. Cut into 2 1/2-inch rounds with a cookie cutter.
  8. Place on ungreased cookie sheet.
  9. Sprinkle with nutmeg, if desired.
  10. Bake at 375 degrees F for 7 to 9 minutes or until very light brown.

Makes about 70 cookies.


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