Dame Hauviette’s Fine Cakes Recipe

Cream butter and sugar. Add spices and egg yolks, blend. Add flour 1/2 cup at a time. Scoop dough in a 1 Tbsp. (tsp.) size spoon and pop out onto parchment paper. Using a small glass or rolling pin, press the balls of dough into a small cookie.

Bake at 350 degrees 15 minutes.

Makes about 80 (Tbsp.) or 240 (tsp.)

In order not to waste the egg whites I've successfully substituted a whole large egg for the 2 egg yolks. And depending upon how much you toast the flour you may need more than the 2 egg yolks/1 lg. egg to bind the mixture together, but only add extra if the dough will not stick together (think of the texture of wet sand needed to make a sand castle).

Dame Hauviette de Anjou

80-240 depending upon size desired


Dame Hauviette's notes can be found here http://www.florilegium.org/files/FOOD-SWEETS/cookies-msg.rtf

3 cups roasted sifted flour (roast 45 minutes in a 350 degree oven then sift again, it should be a light beige color)

1 cup sweet butter (1/2 lb)

2 cups granulated sugar

2 egg yolks

1 tsp ground cloves

1 tsp ground mace