1 cup unsalted butter, softened
1 3/4 cup confectioners' sugar
1 1/2 tsp pure vanilla extract
1 1/2 cup all-purpose flour, sifted before me, asuring
1/2 cup finely ground hazelnuts or macadami, a nuts
1/4 cup seedless raspberry preserves (appro, x)
1 food coloring as desired, for decor, ating
Directions
1. Heat oven to 350 degrees. Lightly grease cookie sheet(s) or line
with parchment paper.
2. Beat butter and 1/2 cup of the confectioners' sugar in large bowl
of electric mixer on high speed until well combined. Mix in vanilla.
Stop the mixer and add the flour and ground nuts. Mix on low speed
just until combined.
3. Using 1 teaspoon dough for each, roll into rounds. Place on baking
sheet. Dip the bottom of a flat glass in confectioners' sugar,
reserving 1/4 cup for this purpose. Press each ball, flattening to a
1-inch round.
4. Bake just until they begin to color, 9 to 11 minutes. Transfer
to a wire rack to cool.
5. Spread bottoms of half the cookies with preserves, using about 1/4
teaspoon for each cookie. Sandwich together with another cookie.
6. For icing, mix remaining 1 cup confectioners' sugar with just
enough water to make it spreading consistency. Tint icing with food
color, if desired.
7. Decorate top of cookies with icing, using a pastry bag, if
desired.
Fifth-place winner in the 1995 Chicago Tribune Holiday Cookie
Contest: by Isabelle Clarke Garibaldi of Burr Ridge
Servings: 36 servings
1995 5th Place: Joan's Little Joys Recipe brought to you by Recipe Ideas
Categories: Candy; Fruit; Nut
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into distant history, in truth as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that is, in the main part, these ancient recipes were just very simple pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to historians are a few stone tablets in ancient Sumerian 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 making people feel wonderful. During the time of the Romans a roman called Apicius wrote a collection of documents which described recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were divided into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient cooks used a wide range of herbs and spices, including some familiar names like bay, fennel and asafoetida. Moving our culinary historical trip onwards, we find a couple of interesting cookery books from the 14th Century ; one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that is served today, but instead accounts of the types of meals prepared by the cooks of the rich people of that period. In the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy land, such as basil and coriander. These new foods and tastes led to a surge in recipe manuscripts, the majority of which are kept safe in private cookery archives. When we get to the 1900s, cookbooks are increasing in popularity due to better eduction, people having more spare time and having more money. |
We hope you enjoy this 1995 5th Place_ Joan's Little Joys recipe.
