Ingredients
2 cup all-purpose flour
1/2 tsp baking soda
1 dash salt
1/3 cup unsweetened cocoa
1 powder
2 tsp cinnamon
3/4 tsp cloves
1/2 cup softened butter or
1 margarine
1/2 cup granulated sugar
1/4 cup molasses
1 egg
Directions
Preparation time: 15 min. Baking time: 10 to 12 min. Oven
temperature: 350 degrees F.
A chocolate sugar cookie with the spice of a gingersnap. Perfect for
the holidays!
For 4 dozen cookies you will need:
1. In a bowl, combine the flour, baking soda, salt, cocoa powder,
cinnamon and cloves.
2. In another bowl, cream the butter until soft. Gradually add sugar,
beating until fluffy.
3. Beat in the molasses and egg. Add flour mixture. Blend until a
stiff dough forms.
4. Roll dough (half or a quarter of dough is easier to work with) on a
lightly floured board to a 1/8-to 1/4-inch thickness.
5. Cut into favorite shapes. Place on a lightly greased cookie sheet.
Sprinkle with cinnamon-sugar.
6. Bake at 35 o degrees F for 10 to 12 minutes depending on
thickness. Cool a minute on sheet before removing to a rack to
complete cooling.
7. Repeat with remaining batches. Store in a tin when completely
cooled.
Variations: The cookies can be sprinkled with chocolate sprinkles ot
holiday colored sugar.
Source: Great American Recipes.
Servings: 6 servings
Chocolate Cinnamon Snaps Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Historians have found proof that recipes existed far back into distant history, certainly as far back into recorded history as early Egypt, and maybe even further. Interesting though that is, generally, these ancient records were just very simple pictorial recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a series of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Closer to modern times, there were a couple of interesting recipe books published in the fourteenth century : a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they have no connection with the spicy food that appears on menues today, but instead accounts of the types of food served to the nobility of that time. In the fifteenth century, people returning from the crusades brought us many foods and spices from Arab cuisine, including basil and rosemary. The introduction of these new culinary ideas led to an explosion in cookery books, some of which are kept safe in private libraries. During the succeeding few centuries, the rich and powerful families of Europe competed with each other to lay on the most extravagent banquests, and because of this the best cooks and their collection of recipes increased in prestige. However, it was during the 19th century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. Like it or not, the introduction of television brings us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Chocolate Cinnamon Snaps recipe.
