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
It is actually possible to trace the history of recipes way back into ancient history, certainly as far into history as the ancient Egyptians, and maybe further still. Having said that, these, old records were just very simple pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Later, we find a couple of interesting books which date from the 14th Century - one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the curry that appears on menues today, but rather descriptions of the types of meals on the tables of the wealthy. Later, in the fifteenth century, people returning from the crusades brought back many spices and herbs from middle-east cuisine, including coriander, parsley, and rosemary. The introduction of these new herbs and spices caused a torrent in manuscripts on food, some of which still exist in academic collections. During the following few hundred years, the powerful and rich houses competed with each other to offer the most exotic meals, and because of this the best cooks and their recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that formal cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the 1900s, cook books were in great demand, mostly due to higher levels of literacy, people having more leisure time and being a little richer. The arrival of television gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this 1989 1st Place_ Melt Aways recipe.
