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
We are able to trace the history of meal recipes back into history, at least as far back into recorded history as pharonic Egypt, and maybe further still. However, these, ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts are some stone tablets in the Sumerian language describing 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 tried it feel wonderful and blissful. As we move into Roman times 25BC a man called Apicius compiled a few scripts describing recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, something we still use today. Aspicius also informs us how the chefs of Roman times made use of many herbs, including many that are still in use today for example bay, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from Arab cooking, including basil and rosemary. The introduction of these new foods and spices caused an explosion in recipe books, most of which are kept safe in private collections. During the next few centuries, the wealthy families of Wesstern Europe competed with each other to serve up the most extravagent meals, and as a consequence, the best cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century that cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and recording recipes common in their social group. By the advent of the 20th century, recipe publications are in great demand, as a result of more people being able to read, people having more leisure time and disposable income. The revolution that is television brought us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this 1995 1st Place_ Swedish Spice Cookies recipe.
