Ingredients
1 cup c and h powdered sugar - unsifted
1/2 cup butter
1 egg
1 tsp vanilla
1/2 tsp brandy or mint extract
2 cup all-purpose flour
1/4 cup cocoa
1/4 tsp salt
1/2 tsp baking powder
1/2 cup sour cream
1 cup shredded coconut
Directions
Cream together sugar, butter, egg, vanilla and brandy extract until
smooth. Combine flour, cocoa, salt and baking powder. Add dry
ingredients alternately with sour cream. Stir in coconut. Drop by
teaspoonfuls on greased cookie sheet. Bake in 350-degree oven 12 to
15 minutes. Cool on rack.
Reprinted with permission from: Powdered Sugar Cookies from the C and
H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias
Servings: 48 cookies
Coconut Cocoa Drops Recipe brought to you by Recipe Ideas
Categories: Beverages; Fruit
The History of Recipes
Written cooking instructions as an idea can be found back into history, certainly as far back into recorded history as pharonic Egypt, and possibly even further. In practice though, sadly, these ancient recipes were just basic hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history are some 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 those who drank it feel `blissful`. As we move into The time of the roman empire around 25BC a man called Apicius compiled a few documents detailing recipes prepared by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into appetizers, main meal and desserts, something that is very familiar to us today. He also recounts how the Roman chefs made use of a good variety of aromatic flavors, including some familiar names for example thyme, rue and parsley. Moving our culinary historical trip onwards, there are a couple of cookery books published in the 1300s ; a book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian curry that appears on menues today, but rather descriptions of the types of meals prepared for the rich and wealthy people of the period. In the 15th century, the Crusaders brought back a variety of foods and spices from middle-east cuisine, including spices such as basil and coriander. These new culinary innovations led to an eruption in books on cookery, some of which are now in academic collections. Over the next few hundred years, the wealthy families of the West competed to serve the most extravagent banquests, and because of this chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 19th century that cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down recipes of the day. When we get to the 1900s, cooking books were highly popular as a result of higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Coconut Cocoa Drops recipe.
