1 1/4 cup firmly packed lt.brown sugar
3/4 cup creamy peanut butter
1/2 cup crisco all-veg. shortening
3 tbsp milk
1 tbsp real vanilla extract
1 large egg
1 1/2 cup all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
1 cup heath brand bits o' brickle
1 toffee chips =or=
1 crushed heath candy bars
ICING
2 cup confectioners' sugar
1/4 cup butter flavor crisco
1/2 tsp real vanilla extract
1 milk
TOPPING
1 1/2 cup heath brand bits o' brickle
1 toffee chips =or=
1 crushed heath candy bars
Directions
Preheat oven to 375 degrees F.
Combine brown sugar, peanut butter, shortening, milk and vanilla
extract in a large bowl. Beat at medium speed with an electric mixer
until well blended. Add egg, beating until just blended.
Combine flour, salt and baking soda. Add to creamed mixture at low
speed. Stir in toffee bits. mixing until just blended.
Drop dough by heaping teaspoonfuls 2" apart onto an ungreased baking
sheet. Flatten slightly with hand or a floured bottom of a glass.
Bake on baking sheet at a time at 375 degrees for 7-8 minutes, or
until set and just beginning to brown. DO NOT OVERBAKE. Cool on
baking sheet 2 minutes. Remove cookies to foil or racks to cool
completely.
ICING: Combine confections' sugar, shortening and vanilla extract in a
medium bowl. Beat at low speed. Add milk as needed to make good
spreading consistency. Spread icing in center tops of cooled cookies.
TOPPING: Dip cookie in toffee bits and gently press them into the
icing. Allow icing to set before serving.
From the recipe files of suzy@gannett.infi.net
Servings: 3 dozen
Brickle Peanut Butter Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into history, at least as far back as the early Egyptians, and possibly even further. Interesting though that maybe, mostly, these old records were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe found, according to experts in ancient history is a series of ancient tablets in ancient Sumerian which recount 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 those who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a man called Apicius compiled a few scripts detailing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into appetizers, main meal and desserts, something that is very familiar to us today. Additionally, he tells us how the ancient chefs made use of a good variety of aromatic flavors, including a few you will know such as thyme, mint and parsley. During the next few hundred years, the wealthy families of Wesstern Europe competed to serve up the most exotic banquets, and as a result cooks and their recipe collections increased in prestige. Even so, it was during the 19th century the formal cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the twentieth century, recipe publications are highly popular due to increased literacy, more free time and a general increase in wealth. Like it or not, the introduction of TV brought us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Brickle Peanut Butter Cookies recipe.
