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 track the history of written recipes way back into the distant past, at least as far back as ancient Egypt, and possibly even further. However, mostly, these ancient records were just very basic hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to academics is a series of ancient 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 having made those who drank it feel wonderful and blissful. As we move into The time of the romans around 25BC a man called Apicius assembled a collection of scripts detailing recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into starters, main course and afters, a very modern way of dining. Additionally, he recounts how the Romans made use of a good variety of spices, including a few that will be familiar to modern cooks like basil, mint and parsley. As we move on, there are two recipe books which date from the 1300s ; a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are unconnected to the curry that we all know today, but rather recipes for the types of meals enjoyed by the upper classes of that time. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from the East, such as parsley and basil. These new herbs and spices was responsible for a torrent in manuscripts on cooking, most of which still exist in private libraries. By the advent of the 20th century, recipe books are in great demand, mostly due to increased literacy, more free time and having more disposable income. The revolution that is television brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this 1993 3rd Place_ Empires recipe.
