Ingredients
1 cup butter/margarine (2 sticks)
1/2 cup sifted powdered sugar
1 tsp vanilla
1 tsp almond extract
2 1/4 cup sifted flour
1/2 tsp salt
3/4 cup finely chopped nuts
Directions
Mix butter, sugar, vanilla and almond extract together thoroughly.
Sift flour and salt together. Blend all ingredience together. Mix in
nuts. Chill dough. Roll into 1 inch balls. Place on ungreased cookie
sheet. Bake in preheated oven at 400* for 9-10 minutes until set,NOT
BROWN. Roll in powdered sugar while still warm. Roll once more after
cooled. Triple recipe and DO NOT OVERBAKE. THE SECRET TO MOIST
TEACAKES IS TO CATCH THEM WHEN THEY ARE SET (9 MIN).
Servings: 30 servings
Russian Tea Cakes Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Drink; Russian
The History of Recipes
Recipes as a concept can be traced back into the distant past, in truth as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, generally, these old recipes were just very simple hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to food historians is a series of stone tablets in Sumerian which recount 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 those who drank it feel `blissful`. Progressing into Roman times 25BC a man called Apicius assembled a number of scripts which described recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, something we still use today. Aspicius also describes how the cooks of Roman times used many aromatic flavours, including a few that are still present in modern kitchens for example bay, mint and dill. Continuing our culinary historical journey, there are two interesting cookery books published in the fourteenth century ; a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are unconnected to the indian curry that is familiar to us all today, but instead accounts of the types of meals served to the rich and powerful. Later on, in the 15th century, the Crusaders brought back many new foods and spices from Arab countries, including spices like basil and coriander. The introduction of these new culinary ideas created a torrent in books on cooking, most of which are now in private cookery archives. Over the succeeding few hundred years, the powerful families of Wesstern Europe tried to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipe collections could command a high salary. However, it wasn`t until the nineteenth century that fine cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and recording recipes common in their social group. When we get to the twentieth century, recipe publications were increasing in popularity as a result of more people being able to read, people having increased leisure time and having more money to spend. The TV revolution brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Russian Tea Cakes recipe.
