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
Transcribed cooking instructions as a concept can be traced way back into antiquity, at least as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that is, in the main part, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to food historians are a few stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. During the time of the Romans a roman called Apicius compiled a number of documents describing recipes enjoyed by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient chefs were skilled in the use of many spices, including some that we all recognise for example thyme, fennel and asafoetida. Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from the holy land, such as coriander, parsley, and basil. These new foods and tastes was responsible for an outbreak in books on cooking, some of which are now in private libraries. Over the next few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve up the most extravagent meals, and consequentially cooks and their recipes were at a premium. However, it was during the 1800s that fine cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and writing down recipes common in their social group. When we get to the 20th century, cookery books were in high demand, mostly as a result of better eduction, more free time and having more money to spend. |
We hope you enjoy this 498795 Aunt Catherine's Italian Cookies recipe.
