Fine Cakes Submitted by: Thoth | Date Added: 29 May 2022

Ingredients

<ul><li>3 tablespoons Butter</li><li>.25 cups Sugar (granulated)</li><li>3 Eggs (yolk)</li><li>.5 teaspoons Hartshorn</li><li>1 tablespoon Rosewater</li><li>.25 teaspoons Salt</li><li>.25 teaspoons Cloves</li><li>.25 teaspoons Mace</li><li>1 pinch Saffron</li><li>1.25 cups Flour</li></ul>

Cooking Instructions

Cream together the butter & sugar until smooth; beat in the egg
yolks. Blend in the dissolved hartshorn or ammonia and the rosewater,
then the salt & spices. Stir in the flour and work until a ball of
dough is formed. Knead gently until smooth, working in more flour if
necessary.
Roll out the dough on a floured surface to a 1/4in thickness. With a
floured butter knife, cut the dough into small squares or rectangles.
Make decorative vent holes on the cakes by pricking with a fork, then
place them on a baking sheet lined with parchment paper.
Bake in a preheated 300° F oven for 14-15 minutes until just done.
Be sure that they do not brown on the bottom. Cool on a wire rack and
store in an air-tight container.