Ingredients
1 no ingredients
Directions
1/2 c unsalted butter -- room
: temperature
1/4 c sugar
1 egg yolk
1 TB Grand Marnier -- * see note
1 1/3 c flour
1/4 ts salt
2 TB poppy seeds
2 ts orange peel -- finely
: grated
1/4 c red currant jelly
1. In a mixer, cream together the butter and sugar until light and
fluffy. Beat in the egg yolk and Grand Marnier. Gradually add the
flour and salt, beating until thoroughly mixed. Beat in the poppy
seeds and orange peel just to blend. 2. Break off pieces of the dough
and form into 1-inch balls. Place on ungreased baking sheets and make
a thumb print in the center of each cookie. Spoon about 1/4 teaspoon
of the jelly in the centers. 3. Bake in a preheated 350-degree oven
12 minutes. Cool 5 minutes before transferring the cookies to wire
racks.
Recipe By : Seattle Times
From: Rooby
Servings: 24 servings
Poppyseed Thumbprint Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
We can track the history of `recipes` far back into the far past, in truth as far back into recorded history as early Egypt, and quite possibly further than that. Having said that, generally, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to food historians are a few tablets in ancient Sumerian describing the baking 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 `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, entrees and dessert, a very modern way of dining. Aspicius describes how the cooks of his times used a wide range of aromatic flavors, including some that we all recognise like bay, fennel and dill. As we move on, we have two books which were published in the 14th Century - a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian food that we all know today, but rather accounts of the types of meals prepared by the chefs of the rich and wealthy people of the period. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the holy lands, such as coriander, parsley, and rosemary. The introduction of these new foods and spices led to a surge in recipe manuscripts, most of which still exist in private cookery archives. During the following few hundred years, the upper-class families of Wesstern Europe strove to lay on the most extravagent meals, and consequentially cooks and their recipes could command a high salary. Nevertheless, it was during the 1800s that fine cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. By the time we get to the 1900s, cooking books are starting to become popular mostly as a result of better eduction, people having more spare time and having more money to spend. The arrival of television brings us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Poppyseed Thumbprint Cookies recipe.
