Chocolate Thins Recipe


3/4 cup c and h powdered sugar - unsifted
1/2 cup all-purpose flour
1/4 tsp salt
1/3 cup salad oil
1 egg
2 tbsp evaporated milk
1/2 tsp vanilla
1 oz unsweetened chocolate - melted
1/2 cup finely chopped walnuts


Combine sugar, flour and salt in mixing bowl. Make well in center;
add salad oil, egg, milk, vanilla and chocolate. Mix with spoon until
smooth. Spread evenly in thin layer in greased 15 x 10 x 1-inch pan.
Sprinkle with nuts. Bake in 400-degree oven 10 to 12 minutes. Cut
into squares (2-1/2 inch square) while warm. Cool in pan.

Reprinted with permission from: Powdered Sugar Cookies from the C and
H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias

Servings: 24 cookies



Chocolate Thins Recipe brought to you by Recipe Ideas

Categories: Chocolate; Dessert

The History of Recipes

Written cooking instructions as a concept can be traced back into history, certainly as far back as the ancient Egyptians, and maybe further still. In practice though, sadly, these early records were just basic hieroglyphic instructions for preparing food.

Fascinatingly, the oldest recipe found, according to food historians is a collection of ancient tablets in 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 making anyone who drank it feel `wonderful`.

Progressing into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts describing recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into starters, entrees and dessert, something we still use today. Aspicius recounts how the Romans used a wide range of spices and herbs, including a few that will be familiar to modern chefs like thyme, fennel and parsley.

As our culinary historical trip moves to more modern times there are two interesting books dating from the 14th Century ; a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian food that is familiar to us all today, but rather accounts of the types of meals eaten by the nobility of that period.

In the 15th century, knights returning from the crusades brought us many spices and herbs from the East, including rosemary and coriander. These new culinary innovations was responsible for a surge in publications on food, most of which still exist in private cookery archives.

When we get to the 1900s, recipe publications are in high demand, mostly due to increased literacy, people having more spare time and having more money to spend.

The arrival of TV brought us cooking programs and the accompanying recipe books.

And that brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes just like those on this site.


We hope you enjoy this Chocolate Thins recipe.


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