Ingredients
1 1/2 cup sugar
3/4 cup (1-1/2 sticks) parkay margarine
2 eggs
1 1/2 tsp vanilla
3 cup flour
1 tsp calumet baking powder
1/2 tsp salt
1 red or green food coloring
1 wooden sticks
Directions
Beat sugar and margarine until fluffy. Add eggs and vanilla. Add
combined dry ingredients; mix well. Divide dough in half. Tint one
half of dough with food coloring. Refrigerate all dough several hours
or overnight. Heat oven to 375 degrees. Roll half of tinted dough to
1/4-inch thick 8-inch square on lightly floured wax paper. Repeat
with half of untinted dough. Place one dough square on top of the
other; roll up. Cut dough into 1/2-inch slices. Press and flatten
each slice into 2-1/2-inch circles. Place on ungreased cookie sheet.
Slide stick into each cookie to center; gently press dough around
stick. Bake 8 to 10 minutes. Cool slightly; remove from cookie sheet.
Cool. Repeat with remaining dough. Makes 2-1/2 to 3 dozen.
From: Kraft General Foods Holiday Homecoming (1991) Posted by: Sonya
Whitaker
Servings: 2 servings
Cookie On A Stick Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Historians have tracked the existance of recipes far back into distant history, at least as far as pharonic Egypt, and quite possibly further than that. Having said that, generally, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history are a few stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a roman called Apicius wrote a collection of documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were split into hors d`oeuvre, main meal and afters, a very modern way of dining. He also informs us how the cooks of his times used many different aromatic flavours, including a few that are still present in modern kitchens such as bay, fennel and parsley. Over the following few hundred years, the powerful and wealthy competed with each other to serve up the most extravagent banquests, and because of this the best cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, trying out, and recording the recipes that were being prepared for the better households. The introduction of television gave us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Cookie On A Stick recipe.
