Ingredients
1 cup margarine (2 sticks)
1 1/3 cup sugar
1 tsp peppermint, flavoring
1/2 cup egg, whites at room temperatur
3 cup all-purpose flour
1/2 cup cocoa
2 tsp baking powder
1/4 tsp salt
Directions
Cream margarine and sugar together at medium speed until light and
fluffy. Add flavorings and egg whites, and mix at medium speed for 1
minute, scraping down bowl before and after adding flavorings and egg
whites. Stir flour, cocoa, baking powder and salt together to blend
well; add to creamy mixture. Mix at medium speed to blend well.
Cover and refrigerate from
3 hours to overnight.
Return dough to room temperature. Roll our on a lightly floured
board to 1/4 thick. Cut with a 2 1/2 round cutter or an equivalent
cutter. Place on cookie sheets that have been sprayed with pan spray
or lined with aluminum foil. Bake at 350 for 10 to 12 minutes, or
until cookies are almost firm. Remove cookies to a wire rack and cool
to room temperature.
NOTE: Cookies will be soft if kept in an airtight container. If you
want them crisp, freeze them or keep them in a container that isn't
airtight.
Food exchanges per servings: 1 bread and 1 fat Calories: 115, FAT:
5g, CHO: 16g, Na: 98mg, PRO: 2g, Cholesterol: 0
Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to
you by Nancy O'Brion and her Meal-Master From the files of Al Rice,
North PoleAlaska, Feb 1994
Servings: 36 servings
Chocolate Peppermint Cookies Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Cookie; Dessert; Diabetic
The History of Recipes
Historians have found proof that recipes existed way back into the far past, certainly as far as the ancient Egyptians, and potentially, even further back. Interesting though that is, sadly, these old recipes were just very basic hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe discovered, according to food historians are some ancient tablets in ancient Sumerian which show 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 tried it feel blissful and exhilarated. Later on, in Roman times 25BC a roman called Apicius assembled a collection of scripts detailing recipes prepared by the Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius also describes how the Roman cooks used many different spices and herbs, including a few that will be familiar to modern chefs for example thyme, mint and asafoetida. During the succeeding few hundred years, the upper-class families of Wesstern Europe competed to lay on the most exotic banquets, and consequentially the best chefs and their collection of recipes were at a premium. However, it wasn`t until the 19th century that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, testing, and publishing the recipes of their peers. By the arrival of the 1900s, cooking books are highly popular mostly due to better eduction, people having increased leisure time and having more money to spend. Like it or not, the introduction of television brings us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like those on this site. |
We hope you enjoy this Chocolate Peppermint Cookies recipe.
