1 no ingredients
Directions
2 1/4 c all-purpose flour
1/2 ts baking soda
1/4 ts salt
3/4 c light brown sugar
1/2 c white sugar
3/4 c salted butter
2 lg eggs
2 ts pure vanilla extract
1/2 c sweetened shredded coconut
1 c chopped raw almonds, --
: unsalted
1 c chopped dates
1/4 c sweetened shredded coconut
: for topping
Preheat oven to 300 degrees. In medium bowl mix together flour, soda
and salt with a wire whisk and set aside. In a medium bowl, combine
brown sugar and white sugar with electric mixer at medium speed. Add
and mix butter until it forms a grainy paste. Add eggs and vanilla
and beat until smooth. Add flour mixture, coconut, almonds and dates.
Blend on low speed until just combined. Do not overmix. Drop by
rounded tablespoons onto ungreased baking sheets, 2 inches apart.
Sprinkle tops lightly with reserved coconut. Bake 25 minutes or until
bottoms turn golden brown. With a spatula, transfer to cool, flat
surface.
Recipe By :THE DESSERT SHOW SHOW #DS3005
Date: Mon, 28 Oct 1996 08:33:02
~0500
Servings: 4 servings
Almond-Coconut Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie; Fruit; Nut
The History of Recipes
We can track the history of written recipes back into history, certainly as far back into history as early Egypt, and quite possibly further than that. Interesting though that is, sadly, these ancient records were just very basic hieroglyphic recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to academics is a series of tablets in ancient Sumerian 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 anyone who drank it feel exhilarated. Progressing into Roman times around 25BC a man called Apicius compiled a few documents detailing recipes enjoyed by the Romans. In his scrolls, he describes how the meals were separated into starters, main course and desserts, something we still use today. Aspicius informs us how the ancient chefs were skilled in the use of a good variety of herbs and spices, including some that we all recognise such as thyme, mint and parsley. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from middle-east cuisine, including spices like basil and coriander. These new foods and tastes was responsible for an increase in books on cookery, many of which still exist in private cookery archives. For the next few years, the wealthy families of the West competed to serve up the most extravagent meals, and because of this the best chefs and their recipe collections were at a premium. However, it was during the nineteenth century that fine cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and recording the recipes that were being prepared for the better households. By the advent of the twentieth century, cooking books were highly popular mostly as a result of higher levels of literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Almond Coconut Cookies recipe.
