1828 Funeral Cookies

Funeral cookies, also called funeral biscuits, were handed out at wakes to friends and family of the dead. Those who were visiting to show their respects could enjoy these biscuits while also possibly enjoying a funeral cake and other traditional funeral confectionaries. The tradition of funeral cookies persisted from the 17th century until the early 20th century. These cookies would be stamped with different designs depending on the country. In North America designs of hearts, cherubs, an hourglass or a skull were the norm.   

Today we shall bake these cookies using directions from The New Whole Art of Confectionary by W.S. Staveley. While there are many funeral cookie recipes from the early 19th century, this one is especially simple and you will find it of no trouble to prepare. 

The New Whole Art of Confectionary's directions are for a large preparation of cookies. This would have been enough to feed visiting family and friends. Today we will be baking a smaller quantity for demonstration purposes. 

While not mentioned in this particular recipe caraway seeds are very commonly included in funeral cookies. Thus, I recommend adding a tablespoon though it is up to you. They add a delightful flavor. If you choose to add them toast them over your heat until they darken in color. 

While your caraway seeds are toasting gather 3 eggs, 1 cup of white or raw sugar and 2.5 cups of flour

Firstly mix your flour and sugar together then add 3 whole eggs. Your dough will be a pleasant yellow color due to the egg yolks. 

Once your caraway seeds are toasted add them to your batter and mix well. 

As your mix your batter if you notice that it is too sticky add a spoonful of flour until it becomes manageable for rolling out.

Roll your dough out on a well floured surface. Again, if it is too sticky add flour till manageable. We will now use our stamps to cut out beautiful designs. 

These particular stamps are made of clay however you may also find ones of wood. 

Hammer your stamps into the rolled out dough. You will need to use your fist to stomp them down. Do not be afraid to use some force. It is necessary to create a clear stamped image. 

Once stamped cut out into either squares or circles depending on your preference and place them on a baking sheet. 

Today I will be using my reflector oven to bake these funeral cookies however you may also bake them in a Dutch oven or a wall oven. 

Be sure to check on them often as they don't require long to bake. 

Our cookies are done! Once finished they should remain white or off white. 

If the above Youtube video does not work click this link:

https://youtu.be/_EUngyoImIc

Ingredients: 

Caraway seeds: one tablespoon (highly recommended) 

all-purpose flour: 2.5 cups 

white or raw sugar: 1.5 cups 

eggs: 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.