Amaretto Florentine Cookies Recipe

Ingredients


COOKIE

2/3 cup butter
2 cup oats, quick, uncooked
1 cup sugar
2/3 cup flour, all-purpose
1/2 cup almonds, finely chopped
1/4 cup syrup, corn
1/4 cup amaretto di amore
1/2 tsp salt

FILLING

3 tbsp butter
1/4 cup amaretto di amore
1 1/2 cup chocolate chips


Directions

Preheat oven to 375 degrees. Foil-line cookie sheets. In medium
saucepan, melt butter. Remove from heat. Stir in quick oats, sugar,
flour, almonds, corn syrup, 1/4 cup Amaretto di Amore and salt. Drop
by rounded teaspoonfuls 3 inches apart onto prepared cookie sheets;
spread each to make thin. Bake 8 to 11 minutes, until golden. Cool
completely on cookie sheets. Peel off foil. Spread filling on flat
side of 1/2 the cookies. Top with remaining cookies.

Filling: In medium heavy guage saucepan over low heat, melt butter
with 1/4 cup Amaretto di Amore. Remove from heat. Stir in chocolate
chips. Cool to room temperature.

SOURCE: The Clarion-Ledger Southern Living Cooking School supplement,
September 11, 1994. Typos by Nancy Coleman.


Servings: 2 1/2 dozen

 

 

Amaretto Florentine Cookies Recipe brought to you by Recipe Ideas


Categories: Alcohol; Beverages; Cookie


The History of Recipes

Transcribed cooking instructions as a concept can be tracked way back into antiquity, certainly as far back into history as the ancient Egyptians, and quite possibly further than that. Having said that, generally, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.

In an interesting twist, the oldest recipe in existence, according to experts are a few tablets in Sumerian which describe 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 anyone who tried it feel blissful.

Later on, in The time of the romans 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient chefs were skilled in the use of many herbs, including a few that will be familiar to modern cooks like thyme, fennel and dill.

Continuing our culinary historical journey, there were a couple of recipe books which date from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian curry that is served today, but rather descriptions of the types of food on the tables of the upper classes of the time.

Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including basil and rosemary. These new foods and spices caused an increase in books on cookery, the majority of which still exist in private collections.

When we get to the 20th century, cookery books were highly popular mostly due to more people being able to read, more leisure time and disposable income.

The TV revolution brings us TV cooks and the accompanying recipe books.

Which pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like the ones you can find on the site you are now reading.

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