Card Cakes
- 1/3 cup butter
- 1 cup powdered sugar
- 2 eggs
- 1 cup flour
- 1/3 teaspoon salt
- Jordan almonds
- 1 tablespoon breakfast cocoa
- 2 tablespoons sugar
- 1/4 teaspoon powdered cinnamon
- 1/4 teaspoon vanilla
- Shredded Coconut
Cream the butter, add sugar, eggs well-beaten, flour, and salt. Spread mixture on bottom of a buttered inverted dripping pan, decorate with almonds blanched and cut in strips, and bake in slow oven. Cut in desired shape, using heart, spade, and diamond shaped cutters before removing from pan. To give variety, divide mixture in halves. To one-half add sugar, cocoa, cinnamon, and vanilla, then spread on pan and delicately sprinkle with shredded coconut.
Submitted by Aug 21, 2009
15 min
30 min
45 min