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
We are able to follow the history of `recipes` far back into distant history, in truth as far as the ancient Egyptians, and possibly even further than that. However, generally, these ancient records were just very basic hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to experts is a collection of stone tablets in the Sumerian language which recount the preparation 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. As we move on, we find two interesting cookery books which date from the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books have no connection with the indian food that is served today, but rather accounts of the types of food enjoyed by the rich and powerful of the period. In the fifteenth century, knights returning from the crusades brought back many new spices and herbs from Arab cuisine, including spices like basil and rosemary. These new spices and herbs created an explosion in recipe publications, the majority of which still exist in private cookery archives. Over the following few hundred years, the rich and powerful families of Europe strove to lay on the most exotic banquets, and because of this the best chefs and their collection of recipes were greatly in demand. Even so, it wasn`t until the 19th century that haute cuisine and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookery publications are starting to become popular mostly due to higher levels of literacy, people having increased spare time and having more money. The introduction of television brings us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this 1993 3rd Place_ Empires recipe.
