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 recipes back into antiquity, certainly as far into history as the Egyptians, and potentially, even further back. Having said that, sadly, these old cook books were just primitive hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to experts is a series of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. During Roman times 25BC a man called Apicius compiled a collection of documents describing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman cooks were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. In the fifteenth century, the Crusaders brought back many foods, spices and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. These new spices and herbs caused an outbreak in books on cookery, some of which are kept safe in private collections. During the succeeding few centuries, the powerful families of Europe competed with each other to lay on the best banquets, and consequentially the best chefs and their collection of recipes became highly prized. Even so, it wasn`t until the 1800s that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the arrival of the 1900s, recipe publications were in high demand, due to better eduction, people having increased spare time and disposable income. |
We hope you enjoy this 1995 1st Place_ Swedish Spice Cookies recipe.
