1 cup unsalted softened butter
1 1/2 cup confectioners sugar
1 each egg
1 tsp vanilla
1/2 tsp almond extract
2 1/2 cup flour
1 tsp baking soda
1 tsp cream of tartar
FROSTING
8 oz cream cheese, softened
2 cup confectioners' sugar
1/4 tsp vanilla
1 milk
1 food coloring as desired
Directions
Preparation time: 30 minutes Chilling time: 2 to 3 hours Cooking
time: 7 to 8 minutes
1. Cream butter, sugar, egg, vanilla and almond extract in large
mixer bowl until light and fluffy. Beat in flour, baking soda and
cream of tartar until mixed. Divide dough in half. Cover and
refrigerate dough 2 to 3 hours. (Dough can be refrigerated up to
several days; soften slightly before rolling out.)
2. Heat oven to 350 degrees. Have lightly greased baking sheets
ready.
3. Roll out half of dough on lightly floured surface to almost 1/4
~inch thick. Use cookie cutters to cut out desired shapes. Place
cookies 2 inches apart on prepared baking sheets. Bake until light
brown on edges, 7 to 8 minutes. Cool on wire racks.
4. For frosting, beat cream cheese, sugar and vanilla in small bowl
until smooth. Beat in milk until spreading consistency. Add food
coloring as desired.
5. Use frosting to decorate cookies. Let stand until frosting sets.
Second place went to Nancy Rullo, of Bloomingdale, for her recipe for
Mom's sugar cookies in the shape of Santa Claus faces, iced with a
cream cheese frosting and decorated in traditional holiday colors.
The recipe, Rullo wrote, was one that her mother had found in her
mother's first cookbook. As children, Rullo and her brother would
help cut out the Santa Claus shapes and watch them bake. from the
Chicago Tribune third annual Food Guide Holiday Cookie Contest
December 13, 1990
Servings: 48 servings
1990 2nd Place: Mom's Sugar Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Experts have tracked the existence of recipes back into the distant past, in truth as far as the Egyptians, and maybe further still. Interesting though that is, generally, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of clay tablets in the Sumerian language which recount the preparation 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 exhilarated and blissful. As we move into The time of the roman empire 25BC a man called Apicius assembled a number of documents which described recipes prepared by the Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman chefs were skilled in the use of a wide range of aromatic flavours, including many that are still in use today for example basil, rue and parsley. As our culinary historical trip moves to more modern times there are two interesting cookery books from the 14th Century : a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books are not about the indian food that is served today, but rather recipes for the types of meals on the menues of the upper classes of the time. In the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas created an increase in recipe publications, the majority of which still exist in private collections. By the arrival of the twentieth century, recipe publications were increasing in popularity due to higher levels of literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this 1990 2nd Place_ Mom's Sugar Cookies recipe.
