Here’s the recipe for the 18th-century Funeral Cookies I shared in the latest YouTube video.

They are very simple to make…and I did in fact use a vintage butter mold as a cookie mold in the video. It worked beautifully.

And thank you to the viewer who let me know that it was a butter mold!!

If you make these cookies, share a picture with us and let me know how they came out!

I had some last night and I heated some red wine with spices and cinnamon sticks and dipped the cookies into the warm mulled wine as it would have been done in the 18th century. It was so comforting. Blessings!

Funeral Cookies

One tablespoon caraway seeds (I didn’t have caraway so I substituted fennel seeds instead)

2.5 cups all-purpose flour

1.5 cups white sugar

3 eggs

Directions

Place your caraway seeds on a pan without oil and toast until they darken in color. This should not take more than 5 minutes at medium heat. Remove from heat. Combine your flour and sugar then add three whole eggs. Finally stir in your toasted caraway seeds. If your dough is too sticky add a spoonful of flour at a time until it becomes workable and suited for rolling out. On a well-floured surface roll out your dough, again adding flour if needed. Stamp out designs into the dough by stomping down a mold. Cut your cookies out into either squares or circles and place onto a cooking sheet. Bake at 350 degrees for 20-30 minutes until the bottoms are no longer sticky.

And here’s the video for those who missed the link.