1 cup sugar
1 cup sugar, brown
1 tsp baking soda
1 tsp vinegar
1 tsp vanilla extract
3 eggs
1 lb butter
6 cup flour
2/3 cup almonds, slivered
Directions
Combine sugars, baking soda, vinegar, and vanilla. Stir in eggs. Cut
butter into small pieces and work into mixture. Add flour, a cup at a
time, and mix well. Knead in almonds. Gather dough into ball and
divide into five equal pieces. Roll each piece into a cylinder. If
you wish, roll each cylinder in colored sugar. Wrap in wax paper and
refrigerate overnight.
Preheat oven to 350. Cut each log into 1/4" slices. Bake on ungreased
cookie sheet for 8 minutes. "This recipe is a tradition in my
husband's Swedish family. It makes enough cookies to feed the Swedish
Army."
Recipe by Sandra Silfven, Detroin News food editor. Source: _Gifts
from the Christmas Kitchen_, sent by BEE to Sylvia Steiger
(THE.STEIGERS on GEnie, 71511,2253 on CI$) for the November 1992
cookbook swap
Servings: 168 servings
Almond Shorts Recipe brought to you by Recipe Ideas
Categories: Nut
The History of Recipes
It is actually possible to trace the history of recipes way back into ancient history, at least as far back as ancient Egypt, and maybe even further. In practice though, generally, these old cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to academics are a few 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 drinkers feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius assembled a collection of documents which described recipes prepared by the Romans. In his publication, Apicius describes how the roman meals were separated into appetizers, main course and desserts, something we still use today. Aspicius tells us how the cooks of his times used many different spices, including many that are still in use today like thyme, rue and parsley. Continuing our culinary historical journey, we have a couple of cookery books which were published in the 14th Century ; one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian food that appears on menues today, but instead descriptions of the types of food on the menus of the rich and powerful. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, such as basil and coriander. These new foods and spices created an eruption in recipe publications, some of which are kept safe in academic collections. Over the succeeding few centuries, the rich families of the West competed to lay on the most extravagent banquests, and because of this cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, testing, and recording recipes that were common in the better off homes of the day. When we get to the twentieth century, cooking publications were highly popular as a result of higher levels of literacy, people having more free time and being a little richer. |
We hope you enjoy this Almond Shorts recipe.
