Ingredients
6 oz chocolate chips (semi-sweet)
2 1/2 cup vanilla wafers, crushed fine (a box, less some nibbles)
1 cup pecans (finely chopped, start with 8-10 oz whole
1/2 cup sugar (white, granulated)
1/4 cup corn syrup
1/3 cup cognac (use the best you can afford, , it makes a diffe
Directions
Melt chocolate bits. If you have never worked with melted chocolate
before, then use a double boiler with the burner set on low.
Crush vanilla wafers very fine (fineness is important). Chop pecans
(again fineness is everything). Add sugar, corn syrup and cognac (I
use 1 nip of cognac and 1/2 nip of rum, works fine and costs less).
Stir in pecans and wafer crumbs. Now you learn why you were supposed
to grind them very finely.
By now the mixture should be a smooth paste. Remove from heat and
form into about 1-inch balls. Roll balls in extra granulated sugar.
NOTES:
* A rich chocolate no-bake cookie -- A terrific, very rich, no-bake
cookie. Adapted from a recipe in the "Silver Palate Good Times
Cookbook." Yield: makes 3-4 dozen.
* Store these in an air-tight container; if you are a chocoholic,
have someone hide them from you. They are best if you allow them to
age and mellow.
: Difficulty: Moderate to hard (melted chocolate is tricky, and
rolling the mixture into balls takes practice).
: Time: 30-60 minutes or more, depending on how deftly you can roll
the balls.
: Precision: approximate measurement OK.
: Cheers
: Theresa Campbell...!harvard!bunny!tbc0
: - or - tbc0@gte-labs.csnet
: Copyright (C) 1986 USENET Community Trust
Servings: 3 dozen
Cognac Cookies Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Cookie
The History of Recipes
Written recipes as a concept can be found far back into the distant past, in fact as far as ancient Egypt, and maybe further still. However, generally, these old recipes were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Later on, in Roman times 25BC a man called Apicius compiled a collection of scripts describing recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Aspicius also recounts how the early Romans were skilled in the use of many herbs and spices, including many that are still in use today for example bay, fennel and asafoetida. In the fifteenth century, the Crusaders brought back many foods and herbs from the holy land, including spices like parsley and basil. These new herbs and spices caused an outbreak in manuscripts on cooking, some of which are now in private cookery archives. By the arrival of the 1900s, cooking books were in high demand, mostly as a result of better eduction, people having increased free time and disposable income. |
We hope you enjoy this Cognac Cookies recipe.
