4 O'clocks

⏱ 30 mins 🍽 1 batch 🏷 Dessert

This is a historic cookie recipe sourced from the Sturbridge Village restoration. The lemon-scented dough is rolled into balls, coated in sugar, and traditionally stamped with a flower pattern before baking to resemble a four o'clock flower. The recipe yields one batch, with the exact number of cookies dependent on how the dough is portioned. Preparation and baking take around 30 minutes in total.

4 O'clocks

Ingredients

  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 egg, beaten
  • 1 1/2 cups flour (divided)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon rind, grated
  • 1/4 cup sugar (about 1/4 cup additional for dipping dough)

Method

  1. Cream the butter and sugar together until the mixture is pale and fluffy.
  2. Mix in the beaten egg.
  3. Incorporate the grated lemon rind.
  4. Sift one cup of the flour with the baking soda and salt, then stir this into the butter mixture.
  5. Add the lemon juice and stir to combine.
  6. Gradually beat in the remaining half cup of flour, adding it a little at a time.
  7. You may not need the full half cup if the dough appears too dry.
  8. The finished dough should be pliable enough to roll into balls with your palms.
  9. If the mixture is too dry, it will crumble and not hold together.
  10. Place about 1/4 cup of sugar into a small bowl.
  11. Dip your fingers in the sugar, pinch off walnut-sized pieces of dough, roll them into balls, and then coat each ball in the sugar.
  12. Place the sugared balls onto a greased baking sheet, spacing them three inches apart.
  13. The cookies will spread as they bake if left as plain balls.
  14. For the traditional shape, press an oiled cookie stamp with a flower design lightly into each ball.
  15. Bake the cookies at 375ºF for 12 to 15 minutes.

Nutrition (per serving)

Sodium3149100 mg

Recipe details

CategoryDessert
AuthorSteve P.