2 cup granulated sugar
1 cup butter, softened
2 eggs
1 tsp vanilla
5 cup all-purpose flour
1 tsp baking soda
1 cup sour cream
COFFEE FROSTING
1 tbsp instant coffee granules
1 tbsp hot water
6 tbsp butter, softened
1 tsp vanilla
3 cup sifted powdered sugar
1/3 cup whipping cream
Directions
Beat granulated sugar and 1 cup butter in large bowl until light and
fluffy. Blend in eggs and 1 teaspoon vanilla. Combine flour and baking
soda; add alternately with sour cream, mixing well after each
addition. Refrigerate 6 hours or overnight. Divide dough into 4
pieces. Roll out 1 piece on lightly floured surface to 1/8" thickness
(keep remaining dough refrigerated). Cut into desired shapes; place
on ungreased cookie sheets. Bake at 375 for 10-12 minutes or until
bottoms are golden brown. Repeat with remaining dough. Cool
completely. Frost with Coffee Frosting.
Makes 6 dozen cookies.
COFFEE FROSTING: Dissolve coffee granules in water. Beat 6 tablespoons
butter in medium bowl until soft. Stir in coffee mixture and 1
teaspoon vanilla. Add powdered sugar; mix until well combined.
Gradually add cream until good spreading consistency.
Servings: 72 servings
Auntie Van's Christmas Cookies Recipe brought to you by Recipe Ideas
Categories: Christmas; Cookie; Holiday
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into the distant past, in fact as far into history as early Egypt, and potentially, even further back. However, these, ancient records were just primitive hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe found, according to experts is a collection of tablets in Sumerian describing 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 drank it feel `blissful`. Progressing into The time of the romans around 25BC a man called Apicius assembled some documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and afters, a style of dining still practiced today. This early Roman chef describes how the early Romans were skilled in the use of many different spices and herbs, including some familiar names such as bay, fennel and parsley. Later, in the 15th century, the Crusaders brought back a variety of foods and herbs from the Middle-East, including spices like parsley, basil and rosemary. The introduction of these new foods and spices led to an explosion in manuscripts on cooking, many of which are now in academic collections. Like it or not, the introduction of TV brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Auntie Van's Christmas Cookies recipe.
