1 cup butter, softened
1/4 cup powdered sugar
1 egg yolk
1/2 tsp soda
2 tbsp whiskey
3 cup all-purpose flour (to 3-1/2)
1 whole cloves
1 powdered sugar
Directions
Cream butter and sugar until light and fluffy; add egg
yolk. Combine soda and whiskey; add to creamed
mixture. Add flour, 1 cup at a time; mix and knead by
hand, adding enough flour to make a soft dough.
Shape as desired into crescents or oblong balls.
Insert a whole clove in center of each cookie. Bake
on ungreased cookie wheets at 350 degrees for 20 to 25
minutes. Dust generously with powdered sugar while
cookies are warm.
SOURCE: Southern Living Magazine, sometime in the
early 1970s. Typed for you by Nancy Coleman
Servings: 30 cookies
Kourambiethes (Powdered Sugar Cookies) Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Historians have proved the existence of recipes back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, in the main part, these old records were just basic hieroglyphic instructions for preparing food.
Fascinatingly, the most ancient recipe discovered, according to experts is a collection of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into The time of the romans 25BC a man called Apicius created some documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the cooks of his times made use of many aromatic flavours, including some that we all recognise like bay, rue and asafoetida. As our culinary historical trip moves to more modern times we have a couple of books published in the fourteenth century - a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the spicy food that is served today, but instead descriptions of the types of food prepared by the cooks of the nobility of the time. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from the holy land, including spices like coriander, basil and rosemary. The introduction of these new foods and spices prompted an eruption in manuscripts on cookery, the majority of which are kept safe in academic collections. By the arrival of the twentieth century, cooking publications were greatly in demand as a result of better eduction, people having increased spare time and disposable income. The introduction of television brings us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Kourambiethes (Powdered Sugar Cookies) recipe.
