Coconut Macaroons
Italian Jews adopted
the cookie
because it has no flour or leavening
(the agent that raises
and lightens a baked good,
like yeast, baking powder and baking
soda instead,
enjoyed
during the eight-day observation of Passover.
It was
introduced to other European Jews
and became popular as a year-round
sweet.
Italian Jews adopted
the cookie because it has no flour or leavening (the agent that raises
and lightens a baked good, like yeast, baking powder and baking
soda—instead, macaroons are leavened by egg whites) and can be enjoyed
during the eight-day observation of Passover. It was introduced to other
European Jews
Read more at: http://www.thenibble.com/reviews/main/cookies/cookies2/history-of-macaroons.asp
Italian Jews adopted
the cookie because it has no flour or leavening (the agent that raises
and lightens a baked good, like yeast, baking powder and baking
soda—instead, macaroons are leavened by egg whites) and can be enjoyed
during the eight-day observation of Passover. It was introduced to other
European Jews and became popular as a year-round swee
Read more at: http://www.thenibble.com/reviews/main/cookies/cookies2/history-of-macaroons.asp
Macaron cookie was born in Italy,
introduced by the chef of Catherine de Medicis in 1533
Italian Jews adopted
the cookie because it has no flour or leavening (the agent that raises
and lightens a baked good, like yeast, baking powder and baking
soda—instead, macaroons are leavened by egg whites) and can be enjoyed
during the eight-day observation of Passover. It was introduced to other
European Jews and became popular as a year-round sweet.
Read more at: http://www.thenibble.com/reviews/main/cookies/cookies2/history-of-macaroons.asp
Italian Jews adopted
the cookie because it has no flour or leavening (the agent that raises
and lightens a baked good, like yeast, baking powder and baking
soda—instead, macaroons are leavened by egg whites) and can be enjoyed
during the eight-day observation of Passover. It was introduced to other
European Jews and became popular as a year-round sweet.
Read more at: http://www.thenibble.com/reviews/main/cookies/cookies2/history-of-macaroons.asp
Italian Jews adopted
the cookie because it has no flour or leavening (the agent that raises
and lightens a baked good, like yeast, baking powder and baking
soda—instead, macaroons are leavened by egg whites) and can be enjoyed
during the eight-day observation of Passover. It was introduced to other
European Jews and became popular as a year-round swee
Read more at: http://www.thenibble.com/reviews/main/cookies/cookies2/history-of-macaroons.asp
Italian Jews adopted
the cookie because it has no flour or leavening (the agent that raises
and lightens a baked good, like yeast, baking powder and baking
soda—instead, macaroons are leavened by egg whites) and can be enjoyed
during the eight-day observation of Passover. It was introduced to other
European Jews and became popular as a year-round swee
Read more at: http://www.thenibble.com/reviews/main/cookies/cookies2/history-of-macaroons.asp
Black & White Cookies
black and white cookie, half-and-half cookie, or half-moon cookie is a round cookie iced or frosted on one half with vanilla and on the other with chocolate. ... The origin of the black-and-white cookie in New York City is commonly traced to Glaser's Bake Shop in Yorkville, founded in 1902 by Bavarian immigrants.
Peanut Butter Cookies
peanut butter cookie is a type of cookie that is distinguished for having peanut butter as a principal ingredient. The cookie generally originated in the United States, its development dating back to the 1910s
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Jumbo Madeleine's
are little cakelike cookies that are baked in special molds that give them a delicate shell shape. According to one story the name "Madeleine" was given to the cookies by Louis XV to honor his father in-law's cook Madeleine Paulmier. Louis first tasted them at the Chateau Commercy in Lorraine in 1755
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Polvoron Cookies
(Puerto Rican Shortbread)
polvoron is a soft dense & crumbly cookie,
popular in latin America,Spain & Philippines
Originally these cookies were discovered in
Andalusia, dating back to the 16th Century
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