Card Cakes
A dish built around butter and powdered sugar.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- ⅓ cup butter
- 1 cup powdered sugar
- 2 eggs
- 1 cup flour
- ⅓ teaspoon salt
- Jordan almonds
- 1 tablespoon Breakfast Cocoa
- 2 tablespoons sugar
- ¼ teaspoon powdered cinnamon
- ¼ teaspoon vanilla
- Shredded cocoanut
Make it lactose-friendly
- ⅓ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cream the butter, add sugar, eggs well beaten, flour, and salt. Spread mixture on bottom of a buttered inverted dripping-pan, decorate with almonds blanched and cut in strips, and bake in slow oven. Cut in desired shape, using heart, spade, and diamond-shaped cutters before removing from pan. To give variety, divide mixture in halves. To one-half add sugar, cocoa, cinnamon, and vanilla, then spread on pan and sprinkle with shredded cocoanut.
Nutrition (estimated, per serving)
| Calories | 432 |
|---|---|
| Protein | 6.8 g |
| Fat | 18.2 g |
| Carbs | 61.1 g |
| Fiber | 1.2 g |
| Sodium | 235 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States