Ingredients
3/4 cup butter or margarine
14 oz can sweetened condensed milk
2 eggs
1 tsp vanilla extract
1/2 tsp almond extract
2 3/4 cup all-purpse flour
2/3 cup cocoa
2 tsp baking powder
1/2 tsp baking soda
1/2 cup finely chopped almonds
Directions
In large mixer bowl, beat butter, sweetened condensed milk, eggs,
vanilla and almond extract until well blended. Combine flour, cocoa,
baking powder and baking soda; gradually add to butter mixture,
beating until well blended. Stir in almonds. Divide dough into 4
equal parts. Wrap each in plastic wrap; flatten into disk. Chill
until firm enough to roll, about 2 hours. Heat oven to 350 degrees.
Remove one part of dough at a time from refrigerator. Roll to about
1/8 inch thickness on floured surface. Cut into desired shapes. Place
on lightly greased cookie sheet. Bake 6 to 8 minutes or until set.
Remove from cookie sheet to wire rack. Cool completely. Drizzle
chocolate glaze over top, if desired.
Servings: 6 dozen
Cocoa Almond Cut-Out Cookies Recipe brought to you by Recipe Ideas
Categories: Beverages; Cookie; Nut
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into ancient history, at least as far into history as pharonic Egypt, and possibly even further. In practice though, these, early records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to food historians are some ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As we move into The time of the roman empire around 25BC a man called Apicius compiled some scripts detailing recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, entrees and desserts, something that is very familiar to us today. He also recounts how the ancient cooks were skilled in the use of many different spices and herbs, including some familiar names like basil, mint and asafoetida. Moving our culinary historical trip onwards, we have some recipe books which were published in the 1300s - a book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian curry that appears on menues today, but instead descriptions of the types of food prepared for the rich people of those days. In the 15th century, knights returning from the crusades brought us many foods and herbs from the holy lands, including spices such as coriander, parsley, and basil. The introduction of these new tastes led to an outbreak in recipe books, some of which are kept safe in academic collections. Over the following few centuries, the rich families of Europe competed to offer the most extravagent meals, and consequentially chefs and their recipes could command a high salary. However, it was during the 1800s that cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, testing, and writing down recipes to help cooks of their time. When we get to the 1900s, recipe books were in great demand, mostly as a result of better eduction, more spare time and having more money to spend. The arrival of TV brought us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Cocoa Almond Cut Out Cookies recipe.
