One of my favorite books on food, is The American Plate, a Culinary History in 100 Bites, by Libby H. O’Connell. I first read it last year, and have been back to it recently. One of my most enjoyable past times is to read about food, which is probably no surprise, lol. I relish learning about the history of food, and how eating habits have changed and what has impacted them. This book greatly delivers in that category. It is organized by ‘bites,’ food types or products, which makes it easy to flip back to any ‘bite’ which interests you. The book aptly begins with the Native Americans and the three sisters, which are, maize, beans, and squash, and finishes with a fairly modern area, molecularly modified foods. This book magically takes you on a walk through history, and tantalizes your taste buds along the way.
Some of my favorites facts from the book are below:
- Succotash, which is made from lima beans and corn, was a popular Native American food, and provided them a complete protein source, which was especially valuable in the winter, when meat and fish were scarce. Today, it continues to be a popular southern dish, and is often made with meat and/or meat fat.
- Gail Borden was responsible for one of the first mass produced shelf stable foods in our country. He accomplished this by identifying a way to preserve milk without refrigeration. In 1857, condensed milk in a can, was born.
- In 1944, Clarence Birdseye, began leasing insulated railroad cars, and the age of frozen foods and soon to be TV dinners was born. He also founded the first frozen food company in 1919, which was later sold to General Foods. They separated his name into 2 words, Bird’s Eye, and added a little bird on the package. Another interesting fact, is that he conducted wildlife surveys and witnessed indigenous people in Labrador, Canada flash freezing the fish they caught in the bitter cold. This is where his idea and passion originated from.
- In 1886, a pharmacist named Dr. John Pemberton created Coca-Cola as an antidote for his addictions to both morphine and opium, which were acquired during the Civil War. Two years later, he sold his company. Unfortunately, it didn’t work because Pemberton died as a result of an opium overdose soon after. He designed the brand’s trademark script, which is still used today.
- Many of today’s popular food brands were created in the late 1800s to early 1900s.
I could go on and on because I adore this book! I also adore these lime sugar cookies (did you like my very obvious segue?). I created this recipe 2 years ago, to have a different summer dessert. With Labor Day coming up, I thought it was a good time to share it again. I hope I didn’t bore you too much, and that you enjoy my recipe for deliciously lime and sweet sugar cookies!
Happy Labor Day everyone! I would love to hear what you are reading too!
Notes
You can make this dough ahead and keep in the fridge for a few days or even the freezer for at least a few weeks (thaw out ahead of time).
Ingredients
Cookies
- 3 cups all purpose flour (I use unbleached)
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 cup sugar
- 1/2 cup unsalted butter (softened)
- 1 egg
- 3 Tbsp milk
- zest of 1 lime
- oil for greasing cookie pan
Glaze
- zest and juice of 1 lime
- 1/2 cup powdered sugar
Instructions
- Zest 1 lime and set aside. Sift the flour and baking powder together and then add salt and whisk until combined.
- Place the softened butter and sugar in the mixer and cream them together, by mixing on high (start on low until sugar is incorporated) until light and fluffy (3-5 minutes). Scrape the bowl as needed throughout this process.
- Add the egg and mix until incorporated, followed by the zest, and then the milk.
- While the mixer is on low, steadily add the flour mixture. Mix until the dough is formed. Place the dough on top of a large sheet of parchment paper. Pat the dough down slightly. Place an equal-sized piece of parchment paper on top. With your roller, roll out to 1/4 inch thickness. The parchment paper on top makes the rolling easier and cuts down on mess. Once rolled, keep the dough covered and place in the fridge for at least 1 hour. It is best to keep it flat (a baking sheet works well here).
- Preheat the oven to 375 degrees.
- Remove the dough from the fridge and keep the parchment paper underneath. Cut out your shapes and place on a greased baking sheet and in the oven. They should be done in 11-13 minutes, and will be lightly golden on the bottom and just beginning to become light golden around the edges. Place on cooling racks.
- Zest the other lime. Make the glaze, by juicing one lime and adding the juice to the powdered sugar. After the glaze is mixed, stir in the zest. If you want less of a lime taste, skip the zest. Set aside until the cookies are cooled.
- Once the cookies are cooled, paint on the glaze (use a pastry or cake paint brush). You can also add colored sugar or sprinkles to make them more festive. Stored in an airtight container, they will last for several days. They are best the next day.
I am excited to bring my cookies to Fiesta Friday #239 ! I am thrilled to be co-hosting with the lovely Lathiya from Lathis Kitchen.
They look yummy, I love baking with lime!
Thank you, Kat! Have a lovely day! 😀
I enjoy learning about the history of food and it often shows in my posts. This book looks like a good read – being the librarian/teacher I am (retired) I just love books, especially when it comes to food. I am on a health kick now reading two books “The Whole Foods Diet” by CEO and co-founder of Whole Foods and “The Plant-Based Solution” by a local MD. I will not given up my sweets or a good steak 🙂
It’s wonderful, isn’t it? I love health food books too. I read the Foodist recently. She has a very balanced approach to health. I have read those books, they are very informative, but I am with you…you have to enjoy life! Have a fabulous Labor Day weekend, Judi! 😀
Judi, I wanted to respond to your question. I have moderation on, which I actually need to change. I think that is why they disappear like that. Thanks for the reminder! 😀
The lime cookies sounds and looks great Antonia. Gad to join you as a Co host
Thank you, Lathiya! Me too, looking forward to co-hosting with you!
This book sounds really interesting, I also like to read about food! I like anything food! Oh, and the cookies are not not too bad either;)
Thanks, Monika! It is a fun book! Have a great long weekend!
What an interesting book Antonia, I don’t know much about culinary history! I do think it’s fascinating how eating habits have changed over time. Even thinking about what desserts are “en vogue” during a certain period. I think I actually remember these lime cookies! We are supposed to be HOT this weekend, so they would be perfectly refreshing. Hope you have a lovely holiday weekend!
It really is interesting! Yes, they are perfect for hot weather. Thank you, and have a great Labor Day weekend, Heather! 😀
What interesting tidbits of culinary history. I do like learning about the origins of things in general, including foods. And thanks for the cookie recipe. They look too beautiful to eat! Have a great start to your September!
It’s so interesting. Thank you, I hope you have an awesome Labor Day and weekend, Diana!
History of food is so fascinating! This looks like a good book. And those cookies and your presentation are both superb! Hope you have a fabulous Labor Day weekend!
I agree! Thank you, Sandhya! I hope you do as well! 😀
Found this from Friday Fiesta. This recipe looks so easy to make on a weekend day. I LOVE the shape of the cookies especially and it sounds like it’s a delicious and not too sweet desert! pinned it for later!
Thank you so much! Happy Labor Day!
Love this sugar glaze with lime..looks super yum…
Thank you, Swapna! I hope you are having a lovely weekend!
Thank you for sharing. What a wonderful book and I would love to read more of it based on your sharing. Please do it again next time. I am Mareliz from Kocina De Pinay In Singapura. Have a great week ahead.
It’s nice to meet you, Mareliz! I am glad you liked it! Thank you and have a great week ahead as well!
I love reading about the history of foods and these sugar cookies with a hint of lime look delish!! I love the way you styled them!
Mollie
It’s so much fun, isn’t it? Thank you! Happy Labor Day and have an awesome week, Mollie! 😀
You too!!
That sounds like an interesting book. I’m going to look it up. And the sugar cookies are so cute. Are they in the shape of butterflies? That’s adorable! Thanks for cohosting Antonia! XO
It really is! Thank you, and yes they are little butterflies! I enjoyed co-hosting! Have an awesome end to your week! 😀
Thank you for sharing all these astonishing facts.
Your cookie recipe seems easy except the fridge part. Is it so necessary to cool the rolled dough down? I am afraid I won’t have enough space in my fridge… but it is so tempting to try the cookies 🙂
You’re welcome, it’s a wonderful book. You don’t have to refrigerate them, however, it makes the dough easier to work with and they retain their shape better. The cookies will still be good, without refrigerating the dough, just be prepared for some sticky dough. I hope you have been doing well. I will stop by soon to catch up. 😀 Have a wonderful day!
Thank you, yes, I am doing all right lately, just back from visiting my kiddies 🙂
I’m glad to hear it, Inese! I hope you had a great time!
Thank you, I did indeed. Enjoyed my time with my girls 🙂 None of them has red curly hair though, regardless of our prayers and their father’s genes 🙂 You are so lucky! 🙂
Family time is the best. Thank you, I love her red hair! 😀
It is beautiful! <3
She loves it too, and I hope she always does. Thank you, Inese! 😀