1 recipe basic cookie mix
1 large egg
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder
Directions
CHECKERBOARD SQUARES
melted chocolate or chocolate icing and white icing In large bowl of
electric mixer, combine cookie mix, egg and vanilla. At low speed,
beat until mixture forms a dough. Divide dough in half; remove one
half from bowl. To dough in bowl, add cocoa powder; knead to mix
well.
On work surface, on separate sheets of waxed paper, roll each half of
dough to 9x6" rectangle. Using paper to lift dough, invert plain
dough onto top of chocolate dough. Remove paper from plain dough.
Using long chef's knife, cut doughs lengthwise into 2" wide strips.
Stack strips, removing waxed paper and alternating colors. Cut stack
lengthwise into three equal strips. Stack strips so colors alternate;
gently press stack so dough layers stick together. Wrap stack in
plastic wrap; refrigerate 2 hours.
Preheat oven to 375F. Lightly grease 2 baking sheets.
Remove plastic wrap from dough; cut stack crosswise into 1/4" slices.
Place slices checkerboard side down on prepared baking sheets; bake 8
min or until golden. Transfer to wire rack to cool. With pastry bag
and writing, decorate cookies with dots of chocolate and icing.
Makes 4 dozen cookies.
Servings: 4 servings
Checkerboard Squares Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
We are able to track the history of written recipes way back into antiquity, in truth as far as early Egypt, and possibly even further than that. However, mostly, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to experts are a few clay tablets in ancient Sumerian describing 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 anyone who drank it feel blissful. As we move into The time of the roman empire 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient chefs were skilled in the use of many spices and herbs, including many that are still in use today for example basil, mint and dill. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab cooking, such as basil and rosemary. These new herbs and spices prompted an explosion in manuscripts on cookery, some of which are now in academic collections. Over the next few centuries, the rich and powerful families of Wesstern Europe competed to serve up the most exotic meals, and as a consequence, cooks and their collection of recipes became highly prized. Even so, it wasn`t until the 19th century the formal cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and recording recipes of the day. By the arrival of the twentieth century, cookery publications are highly popular mostly as a result of more people being able to read, people having more free time and disposable income. |
We hope you enjoy this Checkerboard Squares recipe.
