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Title:	Mary Randolph's Tavern Biscuits
Cookie Recipe:	These are Mary Randolph's Tavern Biscuits. The recipe comes from Mary Randolph's 1824 cookbook, "The Virginia House-wife." To one pound of flour, add half a pound of sugar, half a pound of butter, some mace and nutmeg powdered, and a glass of brandy or wine; wet it with milk, and when well kneaded, roll it thin, cut it in shapes and bake it quickly. My modernized version of the recipe: 2 cups flour 1 cup sugar 1 cup butter, at room temperature 2 tsp. brandy 1 tsp. nutmeg 1 tsp. mace Preheat the oven to 400 degrees F. Cream the butter and sugar together, stirring until fluffy. Add the brandy, nutmeg and mace, and continue to mix until incorporated. Add a cup of flour at a time, mixing well after each addition. Line a baking sheet with parchment paper. You may either roll out the dough to about 1/4" thickness (use a length of plastic wrap between the rolling pin and dough, as the dough will be sticky) and cut into shapes with cookie cutter, or you can roll out the dough to 1/4" thickness (using the plastic wrap to keep the dough from sticking to the rolling pin) on the baking sheet and cut into squares or rectangles once the dough has been baked. Bake for 10-12 minutes until the edges are a very light golden brown. If you are cutting the dough after baking, do so while still hot, then allow the cookies to cool. If you've already cut the shapes, use a very thin spatula to transfer the cookies to a cooling rack and allow to cool for 10-15 minutes before eating.
Submitted by:	Heather McDonugh

Comment

These cookies are light and very tasty!
Thu, Dec 11 2014 6:27 AM

These cookies look like they would taste different and perfect with a cup of tea :)
Tue, Dec 09 2014 5:59 AM

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