John Murrel’s Two Books of Cookerie and Carving (5th Edition 1638)
Take two pound of Flower, dry it and season it very fine, and searce it, mingle your Flour and Sugar very well, then take a pound and a half of sweet butter, and wash out the salt, and break it into bits with your flour and sugar, then take four new-laid Eggs, and four or five spoonfuls of Sack, and four spoonfuls of Cream; beat all these together, and put them into your Flour, and knead them into a paste, and make them into what fashion you please, and lay them upon paper or plates, and put them into the Oven, and be careful of them, for a very little thing bakes them.