1 cup lightly salted butter
1/8 tsp salt
1/3 cup sugar
3/4 cup apricot preserves (divided)
1 large egg yolk
1/2 tsp baking powder
1/8 tsp almond extract
1 large lemon zest, finely grated
1/4 tsp orange zest, finely grated
2 1/2 cup flour
1 cup almonds, blanched and finel chopped
3 cookies sheets, greased wit crisco
Directions
Place butter in a bowl and beat on medium speed until light and
smooth. Add salt, sugar and / cup of the apricot preserves. Beat
until smooth. Beat in yolks, baking powder, almonds and both zests
until well blended. Gradually beat in the flour until well blended.
Spread almonds in a shallow bowl or pan. Pinch off 1" pieces of
dought and roll into balls. Roll in chopped almonds until coated. If
too soft, refrigerate 5-10 minutes. Place 1/" apart. Make a deep
indentation in the center of each cookie and bake 5 minutes in a
preheated 375oF oven on the center rack. Remove and fill the
indentation with /t of perserves. Return to oven and continue baking
6-8 minutes longer until light golden. Remove and let stand 2-3
minutes before transferring to a wire rack. Cool completely. Place
wax paper between each cookie and store in an air tight container.
Source: "The Yankee Kitchen" 04-05-93 (#4) [Jeanette]
Servings: 1 servings
Apricot Tea Cookies Recipe brought to you by Recipe Ideas
Categories: Beverages; Cookie; Drink; Fruit
The History of Recipes
Written recipes as an idea can be observed way back into the distant past, in truth as far back as the early Egyptians, and maybe further still. However, sadly, these old cook books were just simple hieroglyphic recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts are a few stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Much later, in Roman times a man called Apicius assembled a number of documents which described recipes cooked by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, main meal and afters, a very modern way of dining. He also tells us how the chefs of Roman times were skilled in the use of a wide range of aromatic flavors, including many that are still in use today like thyme, fennel and parsley. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cuisine, including coriander, parsley, and basil. These new herbs and spices caused an eruption in manuscripts on cooking, the majority of which are now in private collections. Over the succeeding few hundred years, the powerful families of Wesstern Europe tried to offer the best banquets, and because of this the best cooks and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. When we get to the twentieth century, recipe books are starting to become popular due to higher levels of literacy, more leisure time and disposable income. |
We hope you enjoy this Apricot Tea Cookies recipe.
