1/2 cup butter
1 cup sugar
2 eggs
2 oz chocolate,unsweetened*
1 tsp vanilla
1 tsp baking soda
2 1/2 cup flour
3/4 cup milk
1 frosting
2 oz chocolate, unsweetened
2 tbsp butter
2 cup powdered sugar
2 tsp vanilla
2 tsp heavy cream (approx.)
1 garnish
60 pecan halves
Directions
Servings: 60
COOKIES
Preheat oven to 400 degrees. *melted and cooled
Cream butter and sugar together until light and fluffy. Add eggs,
melted chocolate, and vanilla; mix well.
Combine soda and flour together. Alternately add flour mixture and
milk to egg batter, beating well after each addition.
Drop by teaspoonfuls, 2" apart, onto ungreased baking sheets. Bake 8
to 10 min., or until dull on top and firm to the touch. Remove
cookies from sheets immediately and cool on rack.
To frost: Melt chocolate and butter in saucepan; remove from heat.
Stir in sugar, vanilla, and enough cream to become spreading
consistency.
Frost cookies after they are completely cool(but frosting should
still be slightly warm). With table knife or small spatula, swirl
frosting around top of cookie.Place a perfect pecan half on top
before frosting is set. Let frosting set while cookies are on rack.
Store in cookie tin, placing waxed paper between layers of cookies.
Can be kept 5 to 6 days in a cool place. This recipe does not freeze
well. Makes about 5 dozen cookies.
Entered: August 15, 1991 Source: "Food From an American Farm"
cookbook, Posted by: Debbie Carlson, cooking echo, August 10, 1991
Servings: 60 servings
Best Frosted Chocolate Creams Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Recipes as an idea can be traced far back into ancient history, at least as far into history as the ancient Egyptians, and maybe further still. However, in the main part, these ancient records were just very simple pictorial recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to food historians are a few stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. During the time of the Romans a roman called Apicius created a collection of documents detailing recipes cooked by his fellow Romans. In his publication, he tells us how the meals were split into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the cooks of Roman times made use of many aromatic flavours, including a few you will know such as bay, fennel and asafoetida. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from the holy land, including coriander, basil and rosemary. These new herbs and spices created an outbreak in recipe manuscripts, the majority of which are now in private cookery archives. When we get to the 20th century, cookery books are in great demand, mostly due to better eduction, people having more spare time and having more money to spend. The arrival of TV gave us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Best Frosted Chocolate Creams recipe.
