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
Written cooking instructions as a concept can be traced far back into ancient history, in fact as far back into recorded history as the Egyptians, and quite possibly further than that. Interesting though that is, mostly, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are a few tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. As our culinary historical trip moves to more modern times there were a couple of books from the fourteenth century - a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian food that is popular today, but instead descriptions of the types of food on the tables of the rich people of the period. Over the following few centuries, the rich and powerful families of the West strove to serve the best banquets, and because of this the best chefs and their recipes increased in prestige. However, it was during the 1800s that fine cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. The arrival of TV gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Best Frosted Chocolate Creams recipe.
