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 trace the history of written cooking instructions back into history, in truth as far back into history as the early Egyptians, and possibly even further. Having said that, generally, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered, according to experts is a series of clay tablets in 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 making those who drank it feel wonderful and blissful. Later on, we have a couple of interesting books from the 14th Century : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of food served to the rich and powerful of that time. For the centuries that followed, the upper-class families of Wesstern Europe competed with each other to serve up the best banquets, and consequentially the best cooks and their collection of recipes became highly prized. Nevertheless, it was during the 1800s that haute cuisine and recipe publications rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes of the day. By the time we get to the 20th century, cooking books are in great demand, due to better eduction, people having more leisure time and disposable income. |
We hope you enjoy this 1989 Honorable Mention_ Dottie's Mexican Wedd recipe.
