4 cup all-purpose flour
1 cup light brown sugar, packed
1 lb unsalted butter, softened
Directions
The 2nd place winner in the Chicago Tribune's 1996 Annual Holiday
Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille
of Naperville, Illinois.
1. Heat oven to 325'F. Beat all ingredients in large bowl of electric
mixer on medium-high speed until smooth, about 4 minutes.
2. Divide dough into 4 pieces. Roll out 1 piece of dough at a time on
lightly floured surface to 1/16- to 1/8-inch thickness. Cut out dough
with cookie cutters.
3. Bake cookies on ungreased baking sheet until pale brown and
slightly firm to the touch, 8 to 10 minutes. Remove to cooling rack.
Decorate as desired.
Source: Chicago Tribune, December 4, 1996
Servings: 48 cookies
1996 2nd Place Winner: Shortbread Cookies Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cookie
The History of Recipes
We are able to trace the history of meal recipes way back into distant history, in truth as far back as the Egyptians, and potentially, even further back. Having said that, sadly, these old records were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to academics are a few clay tablets in ancient Sumerian 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 blissful and exhilarated. As we move into Roman times 25BC a roman called Apicius assembled a few documents which described recipes cooked by the Romans. In his publication, Apicius tells us how the meals were separated into starters, main course and afters, something that is very familiar to us today. Aspicius also recounts how the Roman cooks used a wide range of aromatic flavors, including a few that are still present in modern kitchens like thyme, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from Arab countries, including spices like coriander, basil and rosemary. These new spices and herbs was responsible for an increase in manuscripts on cooking, some of which are kept safe in private libraries. By the advent of the 20th century, cookery publications were starting to become popular due to more people being able to read, people having increased spare time and having more disposable income. The revolution that is television brings us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this 1996 2nd Place Winner_ Shortbread Cookies recipe.
