1/3 cup cooking oil
1/2 cup butter, softened
1/3 cup sugar
1 tbsp orange juice
1 tsp baking powder
1/2 tsp baking soda
2 cup all-purpose flour
3/4 cup sugar
1/3 cup honey
1/3 cup finely chopped walnuts
Directions
Preparation : In mixer bowl, beat cooking oil into butter until
blended, beat in sugar. Add orange juice, baking powder and baking
soda, mix well. Add flour, a little at a time, to make a soft dough.
Shape dough into 2-inch ovals and place on an ungreased baking sheet.
Bake at 350 degrees for 20 to 25 minutes or until golden. Cool
pastries on rack. Meanwhile, in a saucepan, combine the 3/4 cup
sugar, honey and 1/2 cup water, bring to a boil, boil gently,
uncovered for 5 minutes. Dip cooled pastries into the warm syrup.
Sprinkle immediately with nuts. Dry on wire rack. Makes 2 1/2 to 3
dozen cookies.
Servings: 1 servings
Lebanese Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie; Lebanese
The History of Recipes
It is quite feasible to trace the history of recipes way back into history, certainly as far as ancient Egypt, and potentially, even further back. In practice though, in the main part, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, are a few tablets in the Sumerian language which describe 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. As we move into Roman times around 25BC a roman called Apicius compiled a collection of scripts detailing recipes prepared by wealthy Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Aspicius also tells us how the chefs of Roman times made use of many spices and herbs, including many that are still in use today like thyme, rue and asafoetida. During the following few centuries, the rich and powerful families of Europe competed to lay on the most exotic meals, and as a consequence, the best chefs and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and recording recipes to allow everyone to enjoy them. The revolution that is television brings us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Lebanese Cookies recipe.
