1 cup lard
1 cup sugar
2 eggs
2 cup flour
1/2 tsp baking soda
5 drop yellow food coloring
1 tsp almond extract
60 whole blanced almonds
Directions
Preheat oven to 350 F. Lightly grease two baking sheets. In mixing
bowl, beat the lard with the sugar unitl fluffy. Beat in 1 of the
eggs. Add the flour and baking soda, stirring just until blended. Add
the food coloring and extract, stirring until blended. Cover tightly
with plastic wrap and chill for 1/2 hour. Preheat oven to 375 F. On
work surface, form dough into one 1 or 2 rolls 1 IN. in diameter.
Slice into 60 1/2-IN. rounds and arrange on baking sheets. Slightly
beat the remaining egg and brush over the rounds. Press 1 almond in
the center of each round. Bake in preheated oven for 15 minute until
golden.
Sweets are not often a part of a Chinese dinner, but Americans like
to eat dessert with Chinese food.
Temperature(s): ROOM Effort: AVERAGE Time: 00:30 Source: LEEANN CHIN
Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU
Servings: 60 cookies
Almond Cookies B1 Recipe brought to you by Recipe Ideas
Categories: Cookie; Nut
The History of Recipes
Recipes as an idea can be traced far back into the distant past, in truth as far back as pharonic Egypt, and possibly even further than that. In practice though, these, ancient records were just basic pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to historians are some clay tablets in ancient Sumerian which describe the preparation 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. Progressing into The time of the romans around 25BC a man called Apicius created a number of scripts detailing recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius describes how the Roman cooks were skilled in the use of a wide range of spices and herbs, including some familiar names such as basil, mint and asafoetida. Moving on, we have some recipe books which were published in the 1300s ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are not about the curry that is popular today, but rather recipes for the types of meals on the menus of the rich and powerful. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from the holy land, including spices such as rosemary and coriander. These new herbs and spices caused an increase in manuscripts on food, many of which still exist in private collections. During the following few centuries, the rich families of the West competed to offer the most extravagent meals, and consequentially chefs and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. By the advent of the 1900s, cooking publications were in great demand, mostly as a result of better eduction, more spare time and having more money. |
We hope you enjoy this Almond Cookies B1 recipe.
