1 cup butter or margarine - softened
1 cup sugar
1 egg
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1/2 cup hershey's cocoa
1 1/2 tsp baking powder
1/2 tsp salt
1 hershey's kisses (milk chocolates)
QUICK COOKIE GLAZE
3/4 cup powdered sugar,
4 tsp milk
1/4 tsp vanilla extract
4 drops green food color
Directions
In large bowl, beat butter, sugar, egg and vanilla until well
blended. Stir together flour, cocoa, baking powder and salt;
gradually add to butter mixture, beating until well blended. Divide
dough in half; place each half on separate sheet of wax paper. With
hands, shape each half into log with squared sides, about 7 inches
long and 2-1/4 inches wide. Wrap each log in wax paper or plastic
wrap. Refrigerate until firm, at least 8 hours. Heat oven to 325øF.
Cut logs into 3/8-inch thick slices. Place onto ungreased cookie
sheet. Bake 15 minutes or until set. Cool slightly; remove from
cookie sheet to wire rack. Cool completely. Remove wrappers from
chocolate pieces. Prepare QUICK COOKIE GLAZE; drizzle over top of
cookies. Immediately place a chocolate piece on each cookie. About 3
dozen cookies.
QUICK COOKIE GLAZE: In small bowl, stir together 3/4 cup powdered
sugar, 3 to 4 teaspoons milk, 1/4 teaspoon vanilla extract and 3 or 4
drops green food color, if desired, until of drizzling consistency.
[Hershey's is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]
Meal-Master recipe format courtesy of Karen Mintzias
Servings: 36 cookies
Blarney Stone-Kissed Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Food historians have tracked the existence of recipes back into ancient history, in truth as far into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, generally, these ancient records were just basic hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. As we move into The time of the roman empire 25BC a man called Apicius created some documents which described recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were split into starters, entrees and afters, a style of dining still practiced today. Aspicius also informs us how the ancient Romans used many different herbs, including some that we all recognise for example basil, fennel and asafoetida. Over the next few centuries, the rich families of the West tried to serve up the most extravagent banquests, and consequentially cooks and their recipes were greatly in demand. Nevertheless, it was during the 1800s that cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, verifying, and recording the recipes of their peers. By the arrival of the twentieth century, cooking publications were starting to become popular as a result of better eduction, people having more free time and being a little richer. The introduction of television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Blarney Stone Kissed Cookies recipe.
