1 cup butter or margarine (softened)
1 cup sugar
1 cup dark corn syrup
2 tsp cinnamon
1 tsp ground cloves
1/2 tsp baking soda mixed with
1 1 ts water
1 flour (3 3/4 to 4 cups)
Directions
Preparation time: 45 minutes Chilling time: One hour Baking time: 8
to 10 minutes
1. Cream butter or margarine with sugar and corn syrup. Stir in
cinnamon, cloves and baking soda mixture. Add flour a little at a
time, mixing well after each addition until stiff dough forms. Cover
dough and refrigerate until firm.
2. Heat oven to 400 degrees. Roll dough to 1/8-inch thickness on
floured surface. Cut with cookie cutters into reindeer or desired
shapes. Or roll dough into logs about 1-inch in diameter and slice
crosswise into 1-inch-thick rounds.
3. Bake on ungreased cookie sheets until lightly browned, about 8
to 10 minutes.
Sirups kager, a Danish spice cookie "as brown as a reindeer," was a
humble but coveted Christmas prize enjoyed by her grandfather in
Denmark, writes our contest winner, Julie K. Cook, of Chicago. from
the Chicago Tribune annual Food Guide Holiday Cookie Contest December
4, 1986
Servings: 60 servings
1986 Winner: Sirups Kager (Danish Brown Spice Recipe brought to you by Recipe Ideas
Categories: Beverage
The History of Recipes
It is actually possible to trace the history of recipes way back into ancient history, in fact as far back into history as the early Egyptians, and maybe further still. However, mostly, these old cook books were just very simple pictorial instructions for preparing meals.
In fact, the oldest recipe found, according to academics is a series of tablets in the Sumerian language which show 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 those who drank it feel `blissful`. Later on, in Roman times around 25BC a roman called Apicius created a collection of scripts detailing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the roman meals were separated into starters, main course and afters, something we still use today. Additionally, he tells us how the Roman cooks made use of many herbs and spices, including a few you will know such as basil, rue and dill. Later on, there were two recipe books which were published in the 14th Century : a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are not about the spicy food that is familiar to us all today, but instead recipes for the types of food prepared by the cooks of the nobility of that period. Later on in the 1400s, people returning from the crusades brought us a variety of foods and herbs from the East, such as basil and rosemary. The introduction of these new herbs and spices was responsible for an increase in cookery books, many of which are kept safe in private collections. By the advent of the twentieth century, cookery books are highly popular mostly as a result of increased literacy, people having more spare time and having more disposable income. |
We hope you enjoy this 1986 Winner_ Sirups Kager (Danish Brown Spice recipe.
