2/3 cup molasses
2 1/2 tbsp honey
1/2 cup lard
3/4 cup sugar
4 cup all purpose flour
2 tsp cinnamon
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 each eggs, lightly beaten
1 1/3 cup whole blanched almonds
1 cup diced candied lemon peel
1 each egg yolk
Directions
Combine molasses, honey, lard and sugar in a heavy sauce pan. Place
over medium heat and cook, stirring occasionally, until mixture
begins to foam and bubble. Remove from heat and let cool 15 minutes.
In a large bowl combine flour, salt, baking soda, and baking powder.
Add whole eggs to molasses mixture; pour at once into flour mixture.
Stir until a soft dough forms. Divide dough in half. Wrap each half
separately in plastic wrap. Refrigerate at least 2 hours (preferably
over night).
Preheat the oven tp 400 degrees F.
Roll out half piece of dough at a time on a heavily floured board to
thickness of about 1/8 inch. Cut into rectangles about 2x3 inches in
size. Place on a greased baking sheet. Beat egg yolk with 2t water.
Brush cookies with egg mixture. Decorate the tops of cookies with
almonds and candied lemon peel. Bake for 6 to 8 minutes, watching
closely because these bake very quickly and will burn before you know
it.
Posted by Michael Prothro, Mike's Resort BBS, Fayetteville, AR
501-521-8920 on Kook-Net recipe network
Servings: 60 cookies
Brown Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into ancient history, at least as far as pharonic Egypt, and quite possibly further than that. However, sadly, these ancient records were just primitive pictorial recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are some tablets in Sumerian which show 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 wonderful. During the time of the Romans a man called Apicius created a collection of scripts describing recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, main course and dessert, something we still use today. He also recounts how the ancient Romans used a wide range of herbs and spices, including a few you will know like basil, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from Arab cuisine, including spices like coriander, basil and rosemary. These new foods and spices caused an increase in publications on food, many of which are now in private libraries. Over the next few hundred years, the rich families of Europe competed with each other to serve the most extravagent banquests, and because of this the best chefs and their recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. The arrival of TV brought us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Brown Cookies recipe.
