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
We can read the history of meal recipes way back into history, in fact as far into history as the Egyptians, and possibly even further. Having said that, these, ancient cook books were just simple pictorial instructions for preparing food.
In fact, the most ancient recipe in existence, according to academics are some clay tablets in ancient Sumerian which show 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 those who drank it feel exhilarated. Later on, in Roman times around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. He also recounts how the Roman chefs were skilled in the use of many different spices and herbs, including many that are still in use today for example basil, rue and dill. Later on, there were some interesting books from the 1300s ; a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the spicy food that appears on menues today, but rather descriptions of the types of meals on the tables of the nobility of that time. Later on in the 1400s, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, including spices such as parsley and basil. These new culinary innovations prompted an increase in books on cooking, some of which still exist in academic collections. The introduction of the TV brings us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Anise Pillows _ Pfefferneusse recipe.
