1 cup butter, softened
1/2 cup confectioners' sugar
2 cup all-purpose flour
1/4 tsp salt
1 tsp vanilla
1 cup chopped pecans
1 confectioners' sugar for
1 garnish
Directions
Preparation time: 15 minutes Baking time: 10 to 12 minutes per batch
1. Heat oven to 350 degrees. Cream butter and sugar until smooth in
mixer bowl. Add flour, salt and vanilla and mix until blended. Mix in
nuts.
2. Roll teaspoon-size pieces of dough in a ball and put onto an
ungreased cookie sheet. Bake until light golden, 10 to 12 minutes.
The cookie bottoms should be golden brown. Roll cookies in
confectioners' sugar immediately after baking.
Honorable mention went to Kathleen Shelton of Marengo. These cookies
freeze well. from the Chicago Tribune second annual Food Guide
Holiday Cookie Contest December 14, 1989
Servings: 48 servings
1989 Honorable Mention: Dottie's Mexican Wedd Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into antiquity, in fact as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, generally, these old cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to food historians is a series of clay tablets in Sumerian which describe 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 drinkers feel wonderful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were split into starters, main meal and desserts, something that is very familiar to us today. Aspicius also tells us how the early Romans were skilled in the use of a good variety of spices, including some familiar names such as bay, mint and dill. During the next few hundred years, the rich and powerful families of Wesstern Europe strove to serve the most extravagent meals, and because of this the best chefs and their collection of recipes could command a high salary. However, it was during the 19th century that cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookery books were greatly in demand mostly as a result of higher levels of literacy, people having increased free time and having more money to spend. Like it or not, the introduction of TV brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this 1989 Honorable Mention_ Dottie's Mexican Wedd recipe.
