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
Food historians have traced the existance of recipes far back into the distant past, certainly as far back into history as the ancient Egyptians, and maybe even further. Interesting though that is, these, early cookbooks were just very simple hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As our culinary historical trip moves on a few more years we find a couple of recipe books which date from the 1300s : one book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that appears on menues today, but rather accounts of the types of meals eaten by the rich and wealthy people of the time. During the succeeding few hundred years, the families of Europe competed to serve the most exotic banquets, and consequentially chefs and their collection of recipes were greatly in demand. However, it wasn`t until the 1800s that haute cuisine and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookbooks were highly popular mostly due to better eduction, leisure time and being a little richer. Like it or not, the introduction of television gave us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this 1989 1st Place_ Melt Aways recipe.
