Ingredients
1 cup butter or margarine - softened
2/3 cup granulated sugar
1 1/2 tsp vanilla extract
1 3/4 cup all-purpose flour
1/3 cup hershey's cocoa
1/8 tsp salt
1 1/2 cup ground pecans
1 powdered sugar
Directions
In large bowl, beat butter, granulated sugar and vanilla until light
and fluffy. Stir together flour, cocoa and salt; gradually add to
butter mixture, blending well. Stir in pecans. Cover; refrigerate
dough 1 hour or until firm enough to handle. Heat oven to 375øF.
Shape scant tablespoons dough into logs about 2-1/2 inches long;
place on ungreased cookie sheet. Shape logs into crescents, tapering
ends. Bake 13 to 15 minutes or until set. Cool slightly; remove from
cookie sheet to wire rack. Cool completely. Roll in powdered sugar.
About 3-1/2 dozen cookies.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens.
[Meal-Master recipe format courtesy of Karen Mintzias]
Servings: 42 cookies
Cocoa Pecan Crescents Recipe brought to you by Recipe Ideas
Categories: Beverages; Nut; Pecan
The History of Recipes
It is possible to follow the history of written recipes far back into ancient history, in truth as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, these, old cook books were just very basic hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe discovered, according to experts in ancient history is a series of clay tablets in ancient Sumerian which recount 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 drank it feel wonderful. During the time of the Roman Empire a man called Apicius assembled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into starters, main meal and dessert, something that is very familiar to us today. This early Roman chef informs us how the Roman chefs were skilled in the use of a good variety of herbs and spices, including many that are still in use today like bay, mint and parsley. As our culinary historical trip moves on a few more years there are a couple of books dating from the fourteenth century ; one book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the indian food that appears on menues today, but rather descriptions of the types of food prepared for the upper classes of the period. In the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from the holy land, including spices like basil and coriander. The introduction of these new foods and spices was responsible for an explosion in recipe manuscripts, some of which are now in academic collections. Over the following few hundred years, the powerful families of the West strove to serve the most exotic banquets, and consequentially the best chefs and their recipe collections were much in demand. Notwithstanding that, it was during the 19th century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the arrival of the 20th century, recipe books are greatly in demand due to better eduction, people having increased spare time and having more money. Like it or not, the introduction of television brought us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Cocoa Pecan Crescents recipe.
