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
Experts have traced the existance of recipes back into the far past, at least as far as the Egypt of the Pharoahs, and maybe even further. Having said that, in the main part, these ancient records were just simple pictorial instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to academics is a series of 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 those who drank it feel blissful. Progressing into The time of the romans 25BC a man called Apicius created some scripts which described recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Aspicius describes how the chefs of Roman times were skilled in the use of many spices, including some familiar names like thyme, rue and asafoetida. In the 15th century, knights returning from the crusades brought back many new foods and spices from the East, including spices such as basil and rosemary. These new herbs and spices prompted a surge in manuscripts on cookery, some of which are now in academic collections. By the arrival of the twentieth century, cooking books are increasing in popularity as a result of increased literacy, leisure time and having more money. The introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this 1996 1st Place Winner_ Chocolate Shots recipe.
