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
Written cooking instructions as a concept can be found far back into ancient history, in fact as far as early Egypt, and quite possibly further than that. Having said that, mostly, these ancient recipes were just very basic hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are a few 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 people feel blissful and exhilarated. Later on, in Roman times 25BC a roman called Apicius wrote some documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, main course and dessert, something that is very familiar to us today. He also tells us how the Roman cooks used a good variety of herbs, including a few you will know like thyme, fennel and parsley. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab cuisine, including parsley and basil. These new foods and spices created an increase in recipe manuscripts, some of which are kept safe in private cookery archives. During the succeeding few hundred years, the powerful and wealthy houses tried to serve the most extravagent meals, and because of this the best cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the nineteenth century that haute cuisine 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, devoted their lives to collecting, verifying, and writing down recipes to allow everyone to enjoy them. Like it or not, the introduction of television gave us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Cookie On A Stick recipe.
