1 2/3 cup all-purpose flour
1 1/2 tsp davis baking powder
1/2 tsp grated lemon peel
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp white pepper
1/3 cup blue bonnet margarine, softened
1/2 cup sugar
1 egg
1/2 cup milk
1/2 cup planters walnuts, finely chopped
1/2 tsp anise seed
1 confectioners' sugar
Directions
In small bowl, combine flour, baking powder, lemon peel, salt, spices
and pepper; set aside. In large bowl, beat together margarine and
sugar until creamy; beat in egg. Add flour mixture alternately with
milk, beating well after each addition. Stir in walnuts and anise
seed. Drop dough by teaspoonfuls, 2" apart, on lightly greased baking
sheets.
Bake at 350'F. for 15-17 minutes. Cool slightly on wire racks. Roll in
confectioners' sugar while still warm; cool completely.
Makes 5 dozen cookies.
Servings: 60 servings
Anise Pillows / Pfefferneusse Recipe brought to you by Recipe Ideas
Categories: Appetizer; Beverage; Candy; Fruit; Nut
The History of Recipes
It is quite feasible to prove the history of recipes back into distant history, in truth as far back as early Egypt, and maybe even further. Having said that, these, early recipes were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to academics are a few ancient 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 having made anyone who tried it feel blissful and exhilarated. As our culinary historical trip moves to more modern times we have a couple of interesting cookery books which were published in the 1300s : a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these have no connection with the curry that is popular today, but rather descriptions of the types of food served to the rich people of the time. In the 15th century, knights returning from the crusades brought back many new foods and herbs from the Middle-East, including spices such as coriander, parsley, basil and rosemary. These new foods and spices prompted an explosion in manuscripts on food, many of which still exist in academic collections. Over the following few centuries, the upper-class families of Europe tried to serve the most extravagent meals, and as a result chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. When we get to the 1900s, cooking publications were increasing in popularity mostly as a result of increased literacy, more spare time and having more disposable income. The arrival of TV brings us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Anise Pillows _ Pfefferneusse recipe.
