Recipe: Shrewsbury Cakes

SHREWSBURY CAKES

Makes about 90 (1-in.) cookies.

Note: The Minneapolis Institute of Arts has compiled a mini-cookbook of recipes from Shakespeare's day adapted by local cooks and pastry chefs. This one was adapted by Cafe Latté from Madge Lorwin's "Dining With William Shakespeare."

• 1/2 c. raw sugar, plus additional for rolling cookies

• 1 c. salted butter

• 1 tbsp. rosewater

• 2 c. flour

• 1 tbsp. grated nutmeg

• 1/2 tsp. salt

Directions

Cream sugar and butter, and whip until fluffy. Add rosewater, then flour, nutmeg and salt, and mix just until blended.

Form dough into 2 rounded logs about 1-inch in diameter each; roll each in sugar. Wrap in plastic wrap and refrigerate for 2 hours until firm.

Preheat oven to 375 degrees. Slice logs 1/4 inch thick and bake cookies for 12 to 15 minutes, or until edges are slightly brown.