Ingredients
1 cup unsalted butter at room
1 temperature
1/3 cup honey
1/3 cup sugar
2 large eggs at room temperature
1 finely grated zest of 1
1 lemon
1/2 tsp vanilla
1 1/2 cup flour
1 cup yellow cornmeal
1 tsp baking powder
1/2 tsp salt
1 sugar to roll cookies in
Directions
Cream butter, honey, and sugar together. Beat in the eggs and stir
in the lemon zest and vanilla. In separate bowl combine flour,
cornmeal, baking powder and salt. Stir the dry ingredients into the
creamed mixture in 2 stages until evenly blended. Cover and
refrigerate dough for 3 hours. May be refrigerated overnight. Preheat
oven to 375 and grease cookie sheets. Shape dough into 1 1/4 inch
balls . Roll the balls in sugar and place them on sheets about 2
inches apart. Bake for 15 minutes until the tops are slightly
resistant to entle finger pressure. Cool on a rack. Makes 2 dozen
cookies From Farmers Almanac Great cookie Lovers calendar 1997 Type
by Eleanor Creighton
Servings: 4 servings
Cormeal Snickerdoodles Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into antiquity, at least as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that is, in the main part, these early cook books were just basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe found, according to food historians are some stone tablets in Sumerian which describe the preparation 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 and blissful. During the time of the Romans a roman called Apicius wrote some documents describing recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the chefs of Roman times made use of many different aromatic flavors, including a few that are still present in modern kitchens like bay, rue and parsley. Moving our culinary historical trip onwards, we find a couple of interesting books dating from the 14th Century : a book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the curry that is served today, but rather recipes for the types of food on the tables of the rich and powerful of that time. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from the Middle-East, including basil and rosemary. These new foods and tastes created a surge in manuscripts on cooking, the majority of which still exist in private libraries. When we get to the 1900s, cook books are in high demand, due to increased literacy, people having more leisure time and having more money to spend. The arrival of TV gave us cooking programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Cormeal Snickerdoodles recipe.
