Ingredients
3/4 cup butter flavor crisco
1/2 cup sugar, granulated
2 tbsp milk
1 1/2 tsp vanilla
1 egg
1 1/4 cup flour, all purpose
1/3 cup cocoa
1/2 tsp baking soda
1/2 tsp salt
3/4 cup pecans, cut in large pieces
1/2 cup chocolate chips, semi-sweet
DRIZZLE
1/2 cup white melting chocolate, cut in sm, all pieces
1/2 tsp butter flavor crisco
1 chopped pecans ( opt )
Directions
1. Heat oven to 350 F.
2. Combine Butter Flavor Crisco, granulated sugar, brown sugar, milk
and vanilla in large bowl at medium speed of electric mixer until
well blended. Beat in egg.
3. Combine flour, cocoa, baking soda and salt. Add to creamed
mixture. Beat at low speed of electric mixer or by hand with large
spoon, until blended. Stir in nuts and chocolate chips.
4. Divide dough into 4 equal portions. Shape each into a 1x8 inch
roll. ( Hint: Make dough rolls on wax paper. Pick up ends of wax
paper and roll dough back and forth to get a nicely shaped roll. )
Place 3 inche sapart on ungreased baking sheet.
5. Bake at 350 for 10 minutes. Cool on baking sheet.
6. For Drizzle: Melt white chocolate and 1/2 teaspoon Butter Flavor
Crisco on VERY low heat or at 50% power in microwave. Stir. Drizzle
from end of spoon back and forth over cooled cookie. Sprinkle with
nuts before chocolate hardens, if desired.
7. Cut diagonally in 1 inch slices.
Makes 40 slices.
Note: To harden chocolate quickly, place cookies in refrigerator for
a few minutes.
Source: Butter Flavor Crisco Cookie Collection, page 11. Shared by:
David Knight
Preparation Time: 20 Mi
Servings: 40 servings
Chocolate Nut Slices Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Written cooking instructions as an idea can be found way back into the far past, in fact as far back as the early Egyptians, and potentially, even further back. Interesting though that maybe, generally, these old cookbooks were just simple pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to food historians are a few stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into The time of the roman empire around 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvre, main course and dessert, a style of dining still practiced today. This early Roman chef recounts how the chefs of Roman times were skilled in the use of many aromatic flavors, including some that we all recognise like thyme, mint and parsley. In the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, including spices like coriander, parsley, and basil. These new spices and herbs caused an increase in recipe manuscripts, many of which still exist in private libraries. Over the next few hundred years, the upper-class families of Europe strove to offer the best banquets, and as a consequence, the best chefs and their recipes could command a high salary. Even so, it wasn`t until the nineteenth century that fine cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. When we get to the 1900s, cooking books are greatly in demand due to more people being able to read, people having increased spare time and having more money to spend. |
We hope you enjoy this Chocolate Nut Slices recipe.
