Ingredients
2 1/4 cup all-purpose flour, sifted before me, asuring
2 tsp baking soda
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground salt
3/4 cup unsalted butter, softened
1 1/2 cup sugar
1 egg
1/4 cup molasses
Directions
1. Heat oven to 375 degrees. Have ungreased baking sheet(s) ready.
Sift together the flour, baking soda, spices and salt; set aside.
2. Beat the butter and 1 cup of the granulated sugar in large bowl
of an electric mixer on high speed until light, 1 minute. Add the egg
and molasses; mix well. Stop the mixer and add the flour mixture.
Mix just until combined.
3. Using about 1 1/2 teaspoons dough for each, roll dough into
balls. Roll in the remaining 1/2 cup granulated sugar so they are
fully coated. Arrange on baking sheet, spacing them 2 inches apart.
If you prefer a thin, crisp cookie, they may be flattened with a
glass that has been dipped in sugar.
4. Bake until set, 9 to 10 minutes. Transfer to a wire rack and let
cool.
First-place winner in the 1995 Chicago Tribune Holiday Cookie
Contest: by Colleen Ries
Servings: 60 servings
1995 1st Place: Swedish Spice Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into the distant past, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, mostly, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to experts in ancient history is a collection of tablets in 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 drinkers feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created some scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman cooks used a wide range of spices and herbs, including a few that are still present in modern kitchens such as bay, mint and asafoetida. For the decades that followed, the powerful and rich strove to serve up the most exotic meals, and consequentially the best chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century the formal cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, testing, and recording the recipes that were being prepared for the better households. The arrival of television gave us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on this site. |
We hope you enjoy this 1995 1st Place_ Swedish Spice Cookies recipe.
