Ingredients
COUNTRY LIVING
6 tbsp butter
3/4 cup peanut butter, chunk style
1/2 cup brown sugar, firm packed
1/3 cup sugar
1 egg
1 cup flour, all purpose, unsifted
1/4 tsp baking soda
1/8 tsp baking powder
1/8 tsp cinnamon
2/3 cup peanuts,unsalted, chopped
6 chocolate squares(semisweet)
1 tbsp shortening
1 tbsp corn syrup, light
Directions
Grease 2 large baking sheets.
In large bowl, with mixer, beat butter, peanut butter, and brown and
granulated sugars until well combined; beat in egg.
Slowly beat in flour, bake soda, bake powder, and cinnamon just until
combined to make soft dough. Form dough into 40 1-in. balls (about 2 t
dough per cookie).
Roll balls in peanuts until coated.
Place balls on greased bake sheets about 2 in. apart and press to
form 2 in. rounds.
When most cookies are shaped, heat oven to 350 bake 6-8 min or until
cookies are lightly browned on edges.
Cool completely on wire racks.
In top of double boiler over simmering water, melt chocolate and
shortening; stir in corn syrup until well combined.
Dip each cookie halfway into chocolate mixture and place on baking
sheets in single layer; freeze until chocolate hardens.
Store cookies in airtight container in freezer until ready to use.
Posted by GAIL RUSSICK, Prodigy ID# DTGT60B.
Servings: 40 servings
Chocolate Dipped Peanut Butter Cookies Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chocolate; Cookie; Dessert; Dip
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into the far past, in fact as far back into recorded history as the early Egyptians, and maybe even further. Having said that, generally, these old records were just basic pictorial recipes for food preparation.
In fact, the oldest recipe in existence, according to experts are some stone tablets in Sumerian which show 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 drinkers feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created a collection of documents describing recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were split into starters, entrees and dessert, a very modern way of dining. This early Roman chef informs us how the Romans were skilled in the use of many spices, including some that we all recognise such as thyme, fennel and parsley. Later on in the 1400s, people returning from the crusades brought us many foods and herbs from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new tastes was responsible for an outbreak in recipe manuscripts, the majority of which still exist in private libraries. For the centuries that followed, the rich and powerful families of the West competed with each other to lay on the most exotic meals, and as a consequence, the best chefs and their recipes became highly prized. Notwithstanding that, it was during the 1800s that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, testing, and recording recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookery books are in high demand, mostly as a result of more people being able to read, people having increased free time and disposable income. |
We hope you enjoy this Chocolate Dipped Peanut Butter Cookies recipe.
