2 1/2 cup flour
6 oz cream
3 eggs
1 cup crisco
2 tbsp almond extract
1 tbsp cinnamon
1 1/2 cup sugar
6 oz milk
1 stick oleo
3 tbsp baking powder
1 cup nuts, chopped
1 icing:--
1 box powdered sugar
1 stick of butter or oleo food colori, ng
Directions
Cream oleo, Crisco and sugar. Add eggs, almond extract, cinnamon,
cream and milk. Mix in nuts and baking powder and flour. Roll small
balls into long rolls, then kind of flatten it. Slice in 1/2 inch
pieces. Put on cookie sheet. Bake until done at 350 degrees.
Mix melted butter and powdered sugar. Put in small containers and add
different food colorings. Spread on cooled cookies and let harden.
Then put in canned containers. Can store for months.
Servings: 1 servings
498795 Aunt Catherine's Italian Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie; Italian
The History of Recipes
Historians have tracked the existance of recipes far back into antiquity, in truth as far back into recorded history as the early Egyptians, and possibly even further. In practice though, mostly, these early records were just very simple hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history is a series of stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. During the time of the Roman Empire a roman called Apicius wrote some documents which described recipes prepared by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman chefs were skilled in the use of a wide range of aromatic flavors, including some that we all recognise for example bay, fennel and dill. As our culinary historical trip moves on a few more years we find two interesting cookery books dating from the 1300s ; a book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the spicy food that is served today, but instead accounts of the types of meals served to the upper classes of the time. In the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the holy land, such as basil and coriander. The introduction of these new tastes was responsible for a torrent in manuscripts on cookery, some of which are kept safe in private cookery archives. By the arrival of the 20th century, cook books are increasing in popularity due to better eduction, more free time and a general increase in wealth. |
We hope you enjoy this 498795 Aunt Catherine's Italian Cookies recipe.
