Ingredients
FROM LOIS FLACK
CYBEREALM BBS (315)7861120
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1 cookie (ingredients)
2 cup butter
2 cup sugar
4 egg yolks
1/2 tsp vanilla extract
1/2 tsp almond extract
5 cup sifted flour
1 cookie press
1 candied cherries
1 tinted sugars
1 frosting
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1 frosting (ingredients)
1 cup confectioners' sugar sifted
1 tbsp water
1/2 tsp almond extract /or vanilla
1 food colorings
Directions
Cookies:
1. Cream butter, in a large mixing bowl, until it is soft. Gradually
add sugar, continuing to cream well after each addition, until
mixture is light and fluffy.
2. Add egg yolks, one at a time, beating well after each addition.
Stir in vanilla, the stir in flour, a small amount at a time. Mix
well.
3. Pack dough into metal cookie press and press dough out onto
ungreased cookie sheets. Decorate some with candied cherries and
colored sugars. Leave some to be frosted.
4. Bake at 400ø for approximate 10 minutes or until edges are golden.
5. Remove cookies from cookie sheet and cool on wire racks.
6. Frost undecorated cookies with frosting and decorate with colored
sugars. Frostings: (Make a small bowl in different colors: white, dark
pink, pale green.)
1. Blend sugar, water and almond extract / or vanilla in a small
bowl. Add a drop or more of coloring, to get desired color, and
blend. If frosting becomes too thin, add a bit more sugar, a pinch at
a time. If it becomes too thick, add a small drop of water, a little
at a time.
From the kitchen of Lois Flack
Servings: 120 servings
Press Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
We can read the history of written recipes far back into the far past, certainly as far back into history as the early Egyptians, and maybe further still. However, mostly, these ancient cook books were just basic hieroglyphic or cunieform recipes for meal preparation.
Later on, in Roman times around 25BC a roman called Apicius created a number of documents detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, entrees and afters, a very modern way of dining. Additionally, he informs us how the chefs of Roman times used a good variety of herbs and spices, including a few that are still present in modern kitchens for example bay, rue and dill. Later on in the 1400s, people returning from the crusades brought back a variety of spices and herbs from Arab cooking, including coriander, parsley, and basil. These new herbs and spices was responsible for a surge in manuscripts on cookery, the majority of which still exist in private collections. By the advent of the twentieth century, cookbooks were highly popular mostly due to more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this Press Cookies recipe.
