10 oz ghirardelli mint chocolate wafers
3/4 cup butter, softened
2/3 cup sugar
1 egg
1/4 tsp salt
1 1/3 cup unsifted flour
3/4 cup finely chopped walnuts
Directions
DIRECTIONS: Melt 5 oz of the Mint Wafers in a double boiler, stirring
constantly or microwave on medium for about 3 minutes. Set aside.
Cream butter with sugar, egg and salt. Mix in melted chocolate.
Gradually add flour. Chill dough at least 1 hour. Shape dough into
balls, using 1 level Tbsp for each cookie. Roll balls into nuts.
Place on greased baking sheets. Flatten slightly with the palm of
hand. Bake at 350-F for only 8 minutes. Remove from oven and place
Mint Wafer on top of each cookie, pressing slightly. Continue baking
3 5 minutes longer or until cookie is firm.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
Servings: 3 servings
After Dinner Mint Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie; Dinner
The History of Recipes
Recipes as an idea can be observed back into history, in truth as far as pharonic Egypt, and possibly even further than that. However, these, early recipes were just very simple pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to historians are some ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. As we move into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts which described recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals were separated into starters, main course and afters, a very modern way of dining. This early Roman chef informs us how the cooks of Roman times made use of a wide range of herbs, including a few that are still present in modern kitchens like bay, rue and parsley. Moving our culinary historical trip onwards, there are two interesting cookery books published in the 14th Century ; one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they are not about the curry that we all know today, but rather recipes for the types of meals prepared for the rich people of those days. In the 15th century, knights returning from the crusades brought us many new foods and spices from the holy land, such as basil and coriander. The introduction of these new foods and spices led to an increase in manuscripts on food, most of which still exist in private libraries. Over the next few hundred years, the wealthy families of Wesstern Europe tried to lay on the most extravagent banquests, and consequentially cooks and their recipe collections were greatly in demand. Nevertheless, it was during the nineteenth century that formal cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording recipes to help cooks of their time. When we get to the 1900s, recipe publications are increasing in popularity as a result of better eduction, people having more spare time and having more money. |
We hope you enjoy this After Dinner Mint Cookies recipe.
