Ingredients
COOKIES
1 cup solid shortening (not butter)
2/3 cup granulated sugar
2 eggs
1 tsp salt
1 tsp vanilla
1 tsp almond flavoring
2 3/4 cup flour
FROSTING
1 1/2 cup powdered sugar
2 tbsp cream or milk
1 1/2 tsp vanilla (not mexican, unless you li, ke tan frosting)
1 food coloring
Directions
Cream together the shortening and sugar. Beat in the eggs, salt and
flavorings. Stir in the flour until blended. Chill in the
refrigerator for an hour or two.
Preheat oven to 375 degrees F. Roll out on a floured surface to a
thickness of about 1/8 to 1/4 inch. Cut with the cookie cutters of
your choice (this was always a cause for argument in our family).
Bake on ungreased cookie sheets until tan around the edges, about
8-10 minutes. Allow to cool.
Make the frosting by beating together the sugar, milk and vanilla
until smooth. Divide and color each portion. Frost the cookies.
NOTES:
* Frosted cookie-cutter cookies -- My mom got this recipe many years
ago in a cookbook that came in installments, so it didn't have a name
on the binder and I don't know what it was called. She had us (the
kids) make these cookies every year. Yield: 2-4 dozen.
* These cookies are about the only ones I know that taste better
cooked and cold than as raw dough.
* Cinnamon red hots make good eyes for animals or Santas.
: Difficulty: easy to moderate.
: Time: 15 minutes preparation, 2 hours chilling, 15 minutes rolling
and baking.
: Precision: measure the ingredients.
: Kate Hedstro'o'm
: UC San Diego, San Diego, Calif., USA
: {ihnp4,decvax,ucbvax}!sdcsvax!sdcc6!ix403
: Copyright (C) 1986 USENET Community Trust
Servings: 3 dozen
Christmas Stars Recipe brought to you by Recipe Ideas
Categories: Christmas; Holiday
The History of Recipes
Written cooking instructions as an idea can be tracked way back into ancient history, in truth as far back into history as the Egyptians, and maybe further still. Interesting though that maybe, these, early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to historians are some 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 having made anyone who tried it feel exhilarated and blissful. Later on, in The time of the romans 25BC a man called Apicius compiled some documents which described recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the roman meals were split into appetizers, main course and afters, something that is very familiar to us today. Aspicius informs us how the cooks of his times used a wide range of spices and herbs, including some familiar names like basil, mint and parsley. Continuing our culinary historical journey, we have a couple of interesting cookery books from the 14th Century : one book titled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books are not about the spicy food that appears on menues today, but rather accounts of the types of food prepared by the cooks of the rich. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the East, including basil and rosemary. The introduction of these new herbs and spices created an increase in manuscripts on cookery, some of which are now in private cookery archives. The TV revolution brought us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes just like those on this site. |
We hope you enjoy this Christmas Stars recipe.
