The Economical Jewish Cook: A Modern Orthodox Recipe Book for Young Housekeepers

by May Henry; Edith B. Cohen

Butter Cakes. Time—½ hour.

¾ lb. flour, ½ lb. butter, ½ lb. brown sugar; cinnamon to taste; 2 eggs.

Rub the butter into the flour, add the sugar and cinnamon; beat up the eggs, and form the whole into a paste; roll out rather thin, cut into rounds with a cutter or a tumbler, and bake till crisp on a greased tin.