2 cup flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter or margarine - at room tempe, rature
3/4 cup sugar
1 egg
1 tbsp grated lemon rind
1 tbsp lemon juice
1/3 cup chopped fresh lemon basil
TOPPING
1/3 cup finely chopped pistachios
3 tbsp sugar
Directions
Sift together the flour, baking soda and salt. Set aside.
In a bowl, cream the butter and sugar until light and fluffy. Beat in
the egg, mixing until combined. Add lemon rind, lemon juice and
lemon basil. Stir in the dry ingredients, blending thoroughly. Wrap
and chill the dough for 1 hour or until firm.
Preheat oven to 350 F.
Shape the dough into 1" balls. Combine pistachio nuts with 3 tb.
sugar. Roll the balls of dough into the mixture until coated. Place
2" apart on ungreased baking sheets. Press cookies down with the palm
of hand to flatten them slightly. Bake 10 to 12 minutes or until
golden. Transfer to racks to cool.
Yield: About 5 dozen.
Recipe developed by Renee Shepherd and Fran Raboff. From 1992
"Shepherd's Garden Seeds" catalog. Pg. 51. Posted by Cathy Harned.
Servings: 1 batch
Lemon Basil Snaps With Pistachio Nuts Recipe brought to you by Recipe Ideas
Categories: Fruit; Nut
The History of Recipes
Written recipes as a concept can be traced way back into history, in truth as far back into recorded history as the early Egyptians, and maybe even further. Having said that, these, ancient cook books were just very basic pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are a few stone 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 making drinkers feel `blissful`. Progressing into Roman times 25BC a roman called Apicius assembled a few documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient cooks used a wide range of aromatic flavors, including a few that are still present in modern kitchens such as basil, mint and dill. Continuing our culinary historical journey, there were a couple of interesting cookery books which were published in the 14th Century - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian curry that is served today, but instead descriptions of the types of meals prepared by the chefs of the nobility of those days. Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab cuisine, such as coriander, parsley, and rosemary. The introduction of these new foods and spices prompted a surge in books on cookery, the majority of which are now in academic collections. When we get to the twentieth century, cookery publications were increasing in popularity mostly as a result of higher levels of literacy, more free time and having more money to spend. The TV revolution brings us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Lemon Basil Snaps With Pistachio Nuts recipe.
