Ingredients
1/2 cup vegetable oil
2 tsp vanilla
4 oz unsweetened chocolate, melted
2 cup all-purpose flour
2 tsp baking powder
2 cup granulated sugar
1/2 tsp salt
4 eggs
1 cup confectioners' sugar
Directions
Mix oil, chocolate and granulated sugar. Blend in 1 egg at a time
until well mixed. Add vanilla. Stir flour, baking powder, and salt
into oil mixture. Chill several hours or overnight.
Heat oven to 350. Drop teaspoonfuls of dough into confectioners'
sugar. Roll in sugar; shape into balls. Place 2" apart on greased
baking sheet. Bake 10 to 12 minutes, or until almost no imprint
remains when touched lightly in center. Makes 6 dozen cookies.
Shared By: Pat Stockett From: Betty Crockers Cookie Book
Servings: 6 servings
Chocolate Crinkles Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into antiquity, certainly as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, these, old records were just very simple pictorial instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to academics is a series of clay tablets in Sumerian describing 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 anyone who drank it feel wonderful and blissful. Much later, in Roman times a roman called Apicius compiled a number of documents detailing recipes enjoyed by wealthy roman citizens. In his works, he describes how the roman meals were separated into appetizers, main course and dessert, something that is very familiar to us today. This early Roman chef describes how the cooks of his times were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs like thyme, mint and parsley. Continuing our culinary historical journey, there were a couple of recipe books published in the fourteenth century ; a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are not about the indian food that appears on menues today, but rather descriptions of the types of food on the menus of the rich and wealthy people of the period. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from the holy land, including spices like parsley and basil. The introduction of these new culinary ideas created an increase in recipe manuscripts, some of which are now in private collections. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed to serve the most extravagent banquests, and consequentially the best chefs and their recipe collections were at a premium. However, it was during the nineteenth century that fine cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, testing, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, cookery books were highly popular as a result of better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Chocolate Crinkles recipe.
