1 cup unsalted softened butter
1/2 cup sifted confectioners' sugar
1 tsp vanilla
2 1/4 cup sifted cake flour
1/4 tsp salt
3/4 cup chopped pecans
1 confectioners' sugar
Directions
Preparation time: 20 minutes Baking time: 7 minutes per batch
1. Heat oven to 450 degrees. Combine butter, confectioners' sugar and
vanilla in mixing bowl.
2. Sift flour and salt together and gradually stir into butter
mixture. Stir in chopped pecans.
3. Drop by heaping teaspoonsful onto an ungreased cookie sheet. Bake
until peaks are very light brown, about 7 minutes. Transfer to
cooling rack. While still warm (but not hot), use a sifter to
sprinkle generously with confectioners' sugar.
This 1989 first-place recipe comes from Chris Merrill of Elk Grove
Village. The cookies are slightly sweet and very buttery, so they
melt in your mouth. from the Chicago Tribune second annual Food Guide
Holiday Cookie Contest December 14, 1989
Servings: 30 servings
1989 1st Place: Melt Aways Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cake; Candy; Dessert; Nut
The History of Recipes
Historians have proved the existence of recipes way back into distant history, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. In practice though, these, early cookbooks were just simple pictorial instructions for meal preparation.
In fact, the oldest recipe discovered, according to experts are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Later on, in The time of the romans around 25BC a man called Apicius compiled a few scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, a very modern way of dining. Aspicius also informs us how the early Romans were skilled in the use of many different herbs, including a few that will be familiar to modern cooks like thyme, rue and parsley. For the decades that followed, the wealthy families of Wesstern Europe competed to serve the best banquets, and consequentially the best cooks and their recipes became highly prized. Notwithstanding that, it was during the 1800s that cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, verifying, and publishing recipes to help cooks of their time. The arrival of television brought us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this 1989 1st Place_ Melt Aways recipe.
