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
Experts have tracked the existance of recipes way back into the far past, certainly as far as early Egypt, and possibly even further. In practice though, mostly, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe found, according to experts in ancient history are some ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Later on, in Roman times 25BC a roman called Apicius assembled a collection of scripts detailing recipes prepared by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main meal and desserts, a very modern way of dining. Aspicius also tells us how the ancient chefs used many different spices, including a few that are still present in modern kitchens like bay, rue and dill. Closer to modern times, we have a couple of cookery books which were published in the 1300s - a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian curry that we all know today, but instead descriptions of the types of food eaten by the upper classes of those days. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from the East, including spices such as coriander, basil and rosemary. The introduction of these new tastes was responsible for an eruption in books on cooking, the majority of which are kept safe in academic collections. During the succeeding few hundred years, the upper-class families of Wesstern Europe competed to lay on the most extravagent meals, and as a result chefs and their recipes could command a high salary. Notwithstanding that, it was during the 19th century that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and recording recipes to help cooks of their time. By the arrival of the 1900s, cooking books are highly popular mostly as a result of increased literacy, increased leisure time and a general increase in wealth. Like it or not, the introduction of television brings us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like those on this web site. |
We hope you enjoy this Anise Cookie Slices recipe.
