1 cup unsalted butter, softened
1 cup confectioners' sugar
2 tbsp vanilla extract
1 1/2 cup all-purpose flour
1/2 tsp baking soda
1 cup rolled oats, not instant
3 bottles chocolate sprinkles 1.75 oz, each
Directions
First place winner in the Chicago Tribune's 1996 Annual Holiday Cookie
Contest. Kimberly H. McGuire of Oak Park, Illinois entered her
grandmother's chocolate shot cookie recipe.
1. Beat butter in large bowl of electric mixer at high speed until
creamy, about 1 minute. Add sugar and vanilla; beat until light and
fluffy, about 2 minutes. Grandually beat in flour and baking soda
until smooth. Stir in oats. Refrigerate dough in mixer bowl 10
minutes for easier handling.
2. Remove dough from refrigerator. Divide dough into 2 to 3 equal
pieces. Roll each piece into a log about 1 1/2 inches in diameter.
Pour sprinkles into pie plate; roll logs in sprinkles to coat evenly.
Wrap logs in plastic wrap and refrigerate overnight.
3. Heat oven to 325'F. Cut dough into 1/4-inch slices. Bake on greased
baking sheet until lightly browned and slightly firm to the touch,
about 20 minutes. Remove to cooling rack.
Source: Chicago Tribune, December 4, 1996.
Servings: 3 dozen
1996 1st Place Winner: Chocolate Shots Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into distant history, certainly as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, in the main part, these ancient records were just primitive pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to academics are a few tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As we move into Roman times around 25BC a roman called Apicius wrote a collection of documents describing recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were split into starters, main course and desserts, something that is very familiar to us today. Additionally, he tells us how the cooks of Roman times were skilled in the use of a good variety of spices, including a few that will be familiar to modern cooks like bay, mint and parsley. During the following few centuries, the powerful and wealthy competed with each other to serve the most extravagent banquests, and as a consequence, cooks and their collection of recipes were much in demand. Even so, it was during the nineteenth century that cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. By the advent of the 1900s, cook books were in high demand, as a result of more people being able to read, people having more spare time and having more disposable income. The revolution that is television gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this 1996 1st Place Winner_ Chocolate Shots recipe.
