4 cup all-purpose flour
3 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1 tsp baking soda
1 cup butter
2 tsp instant coffee powder
1/2 tsp almond extract
1 cup granulated sugar
1 cup dark brown sugar,*
3 large (extra) or jumbo eggs
10 oz slivered blanched almonds**
Directions
* firmly packed ** (2 1/2 - 3 cups)
These cookies go well with after dinner coffee or tea.
In a bowl, sift together the flour, cinnamon, ginger, salt and
baking soda and set aside.
In a large bowl, cream the butter. Add the coffee, almond extract,
granulated and brown sugars and beat well. Add the eggs one at a time
until smooth after each addition. On low speed gradually add the
sifted dry ingredients, scraping the bowl with a rubber spatula and
beating only until the mixture is smooth. Gently mix in the almonds.
Spread out two pieces of wax paper. place large spoonfuls of the
dough lengthwise on each piece of paper to form heavy strips about
10-11 inches long. Fold the long sides of the paper p against the
dough and, pressing against the paper with your hands, shape each
strip of dough into a smooth oblong 12 inches long, 3 inches wide,
and about 1 inch thick. Wrap the dough in the wax paper.
Slide a cookie sheet under both packages of dough and transfer them
to the freezer or refrigerator for several hours or overnight. This
slices best when dough is frozen solid.
Preheat oven to 375ø. Unwrap one roll of dough at a time. Place
dough on a cutting board. With a very sharp knife cut the dough into
1/4-inch slices and place them 1 to 1 1/2 inches apart on an
ungreased cookie sheet.
Bake the cookies for about 10-12 minutes at 375ø. The cookies are
done when they are slightly colored and spring back when lightly
pressed with a fingertip.
Yield: 4 dozen. Larry Rosenberg, author of Muffins & Cupcakes
(published by The American Cooking Guild), Fairview, NJ.
Randy Shearer
Servings: 1 servings
Almond Spice Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie; Nut
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions way back into the distant past, certainly as far as the early Egyptians, and potentially, even further back. However, sadly, these ancient records were just basic pictorial recipes for food preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are some clay tablets in the Sumerian language describing 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 anyone who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a man called Apicius assembled a collection of scripts detailing recipes prepared by the Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius tells us how the ancient chefs were skilled in the use of a good variety of spices, including a few you will know for example basil, fennel and dill. For the centuries that followed, the powerful families of the West competed to lay on the most exotic banquets, and consequentially the best chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes of the day. By the advent of the twentieth century, recipe books are highly popular mostly due to better eduction, people having increased leisure time and being a little richer. |
We hope you enjoy this Almond Spice Cookies recipe.
