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 trace the history of recipes far back into antiquity, in fact as far into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are a few 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 having made people feel wonderful and blissful. During Roman times 25BC a roman called Apicius wrote some documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvre, entrees and afters, something that is very familiar to us today. He also describes how the Roman cooks made use of a wide range of spices, including a few that will be familiar to modern chefs such as bay, fennel and asafoetida. Closer to modern times, we find some interesting books from the fourteenth century : a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the spicy food that appears on menues today, but rather accounts of the types of food served to the nobility of that time. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices prompted an outbreak in manuscripts on cookery, some of which still exist in private cookery archives. During the succeeding few centuries, the powerful and wealthy houses strove to serve up the best banquets, and because of this the best cooks and their collection of recipes increased in prestige. Even so, it wasn`t until the 1800s that cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cook books are greatly in demand due to higher levels of literacy, more leisure time and a general increase in wealth. Like it or not, the introduction of television gave us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Pecan Tea Cookies recipe.
