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 tracked way back into ancient history, at least as far back as early Egypt, and maybe further still. However, mostly, these old cookbooks were just very basic hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to historians are some tablets in ancient Sumerian which show 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 wonderful. As we move into The time of the roman empire around 25BC a man called Apicius created a collection of scripts detailing recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Aspicius describes how the Roman cooks were skilled in the use of a good variety of spices and herbs, including some that we all recognise like basil, fennel and asafoetida. In the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cooking, including coriander, parsley, basil and rosemary. These new herbs and spices caused an explosion in books on cookery, some of which are now in private collections. Over the following few centuries, the rich families of Europe competed to serve up the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 19th century that cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, testing, and recording recipes to allow everyone to enjoy them. The arrival of TV brought us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Cormeal Snickerdoodles recipe.
