Prep 15 mins
Cook 15 mins
These cakes are a cross between shortbread and sugar cookies. They are brown on the outside and pure white on the inside. This recipe comes from "The Little House Cookbook" by Barbara M Walker, and the cakes were part of Laura and Mary's Christmas stockings in "Little House on the Prairie."
- 1 1⁄2 cups white flour, plus extra for dusting
- 1⁄3 cup granulated sugar, plus extra for dusting
- 1⁄2 teaspoon baking soda
- 1 pinch ground nutmeg
- 1⁄4 cup chilled lard, plus extra for pan
- 1⁄3 cup cultured buttermilk
- Preheat oven to 425 degrees F.
- In a mixing bowl, mix flour, sugar, baking soda, and nutmeg.
- With cold fingers (dipped in cold water and dried), rub the cold lard into the dry ingredients.
- Make a well in the center, add buttermilk, and work with one hand into a dough that can be rolled out.
- Dust rolling surface with flour. Shape the dough into a ball and roll it out into an 8 inch circle.
- With a table knife dipped in flour, cut the circle in half, then the halves in thirds, to produce six equal wedges. Shape each wedge into a heart.
- Grease baking sheet and place hearts on it so they do not touch. Bake for 15 minutes, until cakes are puffy and nicely browned.
- Remove from oven and sprinkle tops immediately with sugar (the crystals will melt slightly and stick).
- When cool, wrap with blue tissue paper, the traditional wrapping of white sugar crystals, for gift giving.
I love the description of these little cakes in Little House on the Prarie and really wanted to make them! I don't think they are very authentic however. These are more of a cake-y scone-like sugar cookie. They are good but quite fattening - each serving is about 239 calories and 9 grams of fat. I used a tablespoon more of buttermilk because the dough was not binding well and was quite flaky. The inside of the cake is not white, btw! ;) But it was fun making them.