2/3 cup butter crisco
3/4 cup sugar
1 tbsp milk
1 tsp milk
1 tsp vanilla
1 each egg
2 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
Directions
CREAM CRISCO, SUGAR, MILK, AND VANILLA IN A LARGE BOWL
AT MEDIUM SPEED UNTIL WELL BLENDED. BEAT IN EGG.
COMBINE FLOUR, BAKING POWDER AND SALT IN A SMALL BOWL.
ADD TO CREAMED MIXTURE SLOWLY. COVER AND LET STAND IN
REFRIGERATOR OVER NIGHT. HEAT OVEN TO 3750F. ROLL HALF
THE DOUGH AT A TIME TO ABOUT 1/8" THICK. CUT IN
DESIRED SHAPES. PLACE 2" APART ON BAKING SHEET.
SPRINKLE WITH COLORED SUGAR IF DESIRED. BAKE FOR 7 TO
9 MINUTES AT 375 F. ALLOW TO COOL FOR 1 MINUTE, REMOVE
TO COOLING RACK. DECORATE WITH FROSTING WHEN COOL, IF
DESIRED.
Servings: 15 servings
Kringles Cutouts (Cookie Dough For Cutting) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cookie
The History of Recipes
It is quite possible to trace the history of recipes back into antiquity, in truth as far back into history as the Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these ancient cookbooks were just simple pictorial instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to experts are a few clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. During Roman times 25BC a man called Apicius compiled a collection of documents which described recipes enjoyed by the Romans. He recounts how the meals were split into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the chefs of Roman times made use of many different herbs, including a few that are still present in modern kitchens for example basil, fennel and parsley. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from Arab countries, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices was responsible for an explosion in publications on food, the majority of which are kept safe in private collections. During the succeeding few centuries, the powerful families of Europe tried to serve up the best banquets, and as a consequence, the best chefs and their recipes became highly prized. Even so, it was during the 19th century that fine cookery and cookery books became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording recipes common in their social group. By the arrival of the 1900s, cooking books were increasing in popularity due to more people being able to read, people having increased spare time and disposable income. Like it or not, the introduction of television brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Kringles Cutouts (Cookie Dough For Cutting) recipe.
