1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cup all-purpose flour
1/2 cup seedless raspberry jam or
1 currant jelly
1 cup confectioners' sugar
1 milk (1-2 tablespoon)
1 colored sugar for decorating
Directions
1. Beat butter and granulated sugar in large bowl of electric mixer
until light and fluffy. Slowly add flour and blend well. Remove from
bowl and knead until shiny. Divide dough in half; wrap in wax paper.
Refrigerate dough until it is firm enough to roll, several hours or
longer. Let dough soften slightly on counter if too firm to roll.
2. Heat oven to 325 degrees. Roll dough between two sheets of
floured wax paper or flatten dough with floured hands to 1/4-inch
thickness on a floured surface. Use cookie cutters to make shapes.
Transfer to ungreased baking sheets. Bake only until slightly golden,
5 to 7 minutes. Let cool on cookie sheets just long enough to firm
cookies and then remove to wire racks to cool completely.
3. To assemble, spread half of the cookies with a small amount of
jam and sandwich with another cookie. Put confectioners' sugar into a
small bowl and drizzle in just enough milk to make a thin glaze.
Frost cookies lightly with the glaze and sprinkle with colored sugar.
Let stand until glaze hardens.
This delicate cookie by Keith and Teresa Duncan of Batavia tied for
third place. from the Chicago Tribune sixth annual Food Guide Holiday
Cookie Contest December 2, 1993
Servings: 1 servings
1993 3rd Place: Empires Recipe brought to you by Recipe Ideas
Categories: Beverage; Candy; Fruit
The History of Recipes
It is possible to read the history of `recipes` far back into antiquity, at least as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that is, these, ancient recipes were just simple pictorial instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to historians is a collection of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote some documents describing recipes prepared by wealthy roman citizens. In his works, he describes how the roman meals were separated into starters, main meal and desserts, a very modern way of dining. Aspicius also describes how the chefs of Roman times were skilled in the use of a wide range of spices, including many that are still in use today such as basil, fennel and dill. Later, we find some recipe books which date from the 14th Century - one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are unconnected to the indian curry that we all know today, but instead accounts of the types of food on the menus of the rich and wealthy people of the time. Later, in the fifteenth century, people returning from the crusades brought back many spices and herbs from middle-east cuisine, such as coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for an eruption in books on cookery, the majority of which are kept safe in private cookery archives. By the time we get to the 1900s, cook books are in great demand, mostly due to higher levels of literacy, people having more free time and having more money. |
We hope you enjoy this 1993 3rd Place_ Empires recipe.
