Ingredients
2/3 cup shortening
2/3 cup sugar
2 eggs
2 cup flour, all-purpose
1 1/2 tsp baking powder
1/2 tsp salt
CHOCOLATENUT FILLING
1/4 cup sugar
1 tbsp cornstarch
1/2 cup chocolate syrup
1/4 cup pecans, chopped
Directions
Cream shortening and sugar until light and fluffy; add egg, and beat
well. Add flour, baking powder, and salt; mix well. Chill dough 2 to
4 hours.
Roll out dough to 1/8" thickness on a lightly floured board. Cut half
of dough into 36 circles with a 2" cookie cutter. Using a 2" doughnut
cutter, cut remaining dough into 36 circles.
Place solid circles on lightly greased cookie sheets. In center of
each circle, place a teaspoon of Chocolate-Nut Filling; spread almost
to the edges. Top with a circle cut with doughnut cutter; seal edges
with fork tines. Bake at 350 degrees for 10 to 12 minutes. (Cookies
may be filled with jam.)
Chocolate-Nut Filling: Combine all ingredients; cook over low heat
until thick and smooth. cool. Yield: about 1 cup filling.
SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.
Servings: 3 dozen
Chocolate Nut-Filled Cookies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into history, certainly as far back into recorded history as the Egyptians, and possibly even further than that. However, in the main part, these ancient cook books were just primitive hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts are some stone tablets in Sumerian which describe the making 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 tried it feel `blissful`. During Roman times around 25BC a man called Apicius assembled a few documents describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the chefs of Roman times were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern chefs like basil, fennel and asafoetida. As our culinary historical trip moves on a few more years there are two interesting books which date from the fourteenth century : a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these are unconnected to the spicy food that is served today, but instead accounts of the types of food eaten by the rich and powerful of that period. In the fifteenth century, the Crusaders brought back many spices and herbs from the holy land, including spices like parsley, basil and rosemary. The introduction of these new tastes caused a torrent in manuscripts on cookery, the majority of which are kept safe in private cookery archives. Over the following few hundred years, the powerful families of the West competed with each other to serve the most exotic meals, and consequentially the best chefs and their collection of recipes became highly prized. However, it wasn`t until the nineteenth century that cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, testing, and publishing recipes to help cooks of their time. By the arrival of the 20th century, recipe books are in high demand, mostly due to better eduction, people having increased leisure time and disposable income. Like it or not, the introduction of television brought us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on this site. |
We hope you enjoy this Chocolate Nut Filled Cookies recipe.
