Ingredients
1 cup butter or margarine
2 cup c and h powdered sugar - unsifted
1 egg
1/2 tsp vanilla
2 cup all-purpose flour
1/8 tsp salt
1/2 tsp nutmeg
1 egg yolk
1 tbsp water
1 pecan halves
Directions
Cream together butter and sugar until light and fluffy. Beat in egg
and vanilla. Combine flour, salt and nutmeg. Add to creamed mixture.
Mix well. Shape into small balls. Place on greased cookie sheet. Mix
egg yolk and water. Brush each cookie with egg mixture. Lightly
press pecan half on top of cookie. Bake in 350-degree oven 12 to 15
minutes.
Reprinted with permission from: Powdered Sugar Cookies from the C and
H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias
Servings: 60 cookies
Pecan Tea Cookies Recipe brought to you by Recipe Ideas
Categories: Beverages; Cookie; Drink; Nut; Pecan
The History of Recipes
It is quite possible to follow the history of recipes way back into history, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, these, ancient recipes were just simple hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, entrees and desserts, something we still use today. He also recounts how the early Romans used many different aromatic flavours, including some that we all recognise like bay, fennel and parsley. Later on, we find some interesting books published in the 14th Century - one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian curry that is familiar to us all today, but instead recipes for the types of meals on the tables of the rich and powerful of those days. Later on in the 1400s, people returning from the crusades brought back a variety of foods and spices from the holy lands, including coriander, parsley, and rosemary. These new foods and spices led to an outbreak in books on cookery, many of which are kept safe in private collections. For the centuries that followed, the powerful and rich houses strove to offer the most extravagent banquests, and consequentially the best cooks and their recipes were greatly in demand. Nevertheless, it was during the 1800s that fine cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and writing down recipes to help cooks of their time. By the time we get to the 20th century, cook books were greatly in demand as a result of better eduction, more leisure time and being a little richer. |
We hope you enjoy this Pecan Tea Cookies recipe.
