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
It is quite possible to follow the history of transcribed cooking instructions way back into ancient history, at least as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, sadly, these early cookbooks were just basic hieroglyphic recipes for preparing food.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian 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 making anyone who drank it feel exhilarated. Progressing into Roman times around 25BC a man called Apicius created a collection of scripts describing recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. Aspicius also describes how the ancient Romans made use of a good variety of herbs, including many that are still in use today like bay, fennel and dill. Later on, we have some recipe books published in the fourteenth century ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these are unconnected to the curry that is popular today, but rather recipes for the types of food on the menus of the rich people of the period. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from the holy land, including spices like rosemary and coriander. These new spices and herbs prompted a torrent in manuscripts on cooking, many of which still exist in private collections. For the centuries that followed, the rich families of Europe competed with each other to offer the most extravagent banquests, and consequentially the best chefs and their recipe collections were highly sought after. Even so, it wasn`t until the nineteenth century that formal cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the twentieth century, cooking publications are in great demand, as a result of better eduction, people having increased free time and being a little richer. The introduction of the TV brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Almond Coconut Cookies recipe.
