These soft molasses cookies are filled with the warm holiday flavors of cinnamon, cloves, nutmeg, and molasses. They are delicious with a glass of milk or coffee.

Early cases
Apicius, Delaware re culinaria, an earlier number of recipes.

The initial known prepared recipes day to 1730 BC and were recorded on cuneiform pills present in Mesopotamia.

Other early prepared recipes day from around 1600 BC and originate from an Akkadian tablet from southern Babylonia. Additionally, there are works in old Egyptian hieroglyphs depicting the preparation of food.

Several historical Greek recipes are known. Mithaecus’s cook book was an early on one, but nearly all of it has been lost; Athenaeus estimates one small formula in his Deipnosophistae. Athenaeus says many other cookbooks, these lost.

Roman recipes are known starting in the 2nd century BCE with Cato the Elder’s Delaware Agri Cultura. Many experts of this time explained eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large collection of recipes Delaware re coquinaria, conventionally named Apicius, appeared in the 4th or 5th century and is the only real complete surviving cook book from the traditional world. It provides the programs offered in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin order “Take…,” “Recipe….”

Arabic recipes are reported starting in the 10th century; see al-Warraq and al-Baghdadi.

The initial menu in Persian appointments from the 14th century. Several recipes have lasted from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking instruction of more than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications from the Qajar age are numerous, probably the most notable being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of Britain commissioned a menu book named Forme of Cury in 1390, and about once, yet another book was published entitled Curye on Inglish, “cury” indicating cooking. Equally books provide an impression of how food for the respectable lessons was prepared and served in England at that time. The magnificent style of the aristocracy in the Early Modern Period brought with it the start of so what can be called the current formula book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. Several manuscripts give very good information and history the re-discovery of numerous herbs and spices including coriander, parsley, basil and peppermint, several of which have been brought back from the Crusades.