1/2 cup butter or margarine
3 oz cream cheese
1 1/2 cup c and h powdered sugar
4 eggs
3 1/4 cup all-purpose flour
3 tsp baking powder
1/2 tsp salt
2 tsp anise seeds
Directions
Cream together butter and cream cheese. Add sugar and beat until well
blended. Add eggs, one at a time, beating well after each addition.
(Mixture might look curdled.) Add remaining ingredients; mix well.
Chill dough 3 hours. Divide soft dough in half. On a 17 by 14 inch
cookie sheet, form each half of dough into a roll 1-1/2 inches wide
and the length of the cookie sheet. Bake in 350 degree oven 30 to 35
minutes. Remove from oven and cut rolls into 3/4 inch slices. Place
on cookie sheets, cut side down, return to oven and bake 10 minutes
or until toasted and crisp. Makes about 48 slices.
Reprinted with permission from _From our Private Collection_ From the
C and H Sugar Kitchen Electronic format by Karen Mintzias
Servings: 48 slices
Anise Cookie Slices Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions far back into the distant past, in truth as far into history as the early Egyptians, and maybe further still. In practice though, these, ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to historians is a collection of clay 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 making anyone who tried it feel exhilarated and blissful. Later, we have two interesting cookery books published in the fourteenth century - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are unconnected to the curry that appears on menues today, but instead accounts of the types of meals prepared by the chefs of the rich people of that period. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, including spices like coriander, parsley, and basil. These new spices and herbs caused a torrent in publications on food, some of which are now in private cookery archives. For the decades that followed, the rich families of the West tried to lay on the most extravagent banquests, and because of this the best chefs and their recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that fine cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and recording recipes that were common in the better off homes of the day. By the time we get to the 1900s, cooking publications were increasing in popularity as a result of higher levels of literacy, people having increased free time and having more money. The arrival of television brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Anise Cookie Slices recipe.
