Small Seed Cakes (Recipe)
Adapted from the 18th-century cookbook of Anna de Peyster from the Rockefeller/Van Cortlandt archives in Sleepy Hollow
The following is a recipe for Small Seed Cakes, adapted from Anna de Peyster’s book (1701-1774).
- ½ cup butter
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 Tbsp caraway seeds, bruised in a mortar and pestle (or with a rolling pin)
- Preheat the oven to 350°F. In an electric mixer, cream the butter with the sugar. Add eggs one by one and incorporate thoroughly. Add seeds and flour a little at a time, stir well.
- Use two teaspoons to shape the cookies about the size of a nutmeg and place them on a buttered baking sheet. Bake for about 15 minutes until light brown. Makes four dozen.