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Directions
: cookies:
1/2 ts baking soda
1/4 ts salt
1 1/2 c dark brown sugar
1 c salted butter
2 lg eggs
2 ts vanilla extract
1 c chopped walnuts
1 c walnut halves
2 1/2 c all-purpose flour
: Glaze:
8 oz caramels
1/4 c heavy cream
Cookies: preheat oven to 300. In medium bowl, using a whisk, mix
together flour, soda and salt. Set aside. In large mixing bowl, using
an electric mixer, beat together sugar and butter. Mix to form grainy
paste. Scrape down sides of bowl when necessary. Add eggs and vanilla
and beat on medium until soft and lumpy. Add flour mixture and
chopped walnuts and mix on low just until combined. Do not overmix.
Drip cookie dough by rounded tablespoon 2 inches apart on ungreased
cookie sheet. Place 1 whole walnut half in center of each cookie.
Bake 25 minutes or until cookies begin to turn brown at the edges.
Transfer to a cool, flat surface.
Glaze: melt caramels with cream in small saucepan over low heat and
stir until smooth then remove from heat. Drizzle cooled cookies with
glaze in interesting patterns.
Recipe By :THE DESSERT SHOW SHOW #DS3003
Date: Sat, 26 Oct 1996 00:12:04
~0400
Servings: 4 servings
Best Butterscotch Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Academics have traced the existence of recipes far back into ancient history, in truth as far into history as pharonic Egypt, and possibly even further than that. In practice though, sadly, these old cook books were just very basic hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are some ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Progressing into The time of the romans 25BC a roman called Apicius compiled some scripts which described recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Additionally, he recounts how the ancient cooks made use of a good variety of aromatic flavors, including a few you will know for example thyme, mint and parsley. As our culinary historical trip moves to more modern times there were two interesting recipe books which were published in the 14th Century ; a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian food that is popular today, but instead accounts of the types of food prepared by the cooks of the rich and powerful. In the 15th century, people returning from the crusades brought us many new foods and herbs from middle-east cuisine, such as basil and coriander. The introduction of these new tastes caused a surge in recipe publications, many of which are kept safe in private cookery archives. Over the next few centuries, the rich and powerful families of the West tried to serve up the most extravagent meals, and because of this cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and writing down recipes of the day. By the arrival of the twentieth century, cookery books were increasing in popularity mostly as a result of higher levels of literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Best Butterscotch Cookies recipe.
