Ingredients
1/2 cup shortening
1 cup c&h brown sugar
1 egg, unbeaten
2 oz unsweetened chocolate - melted
1 cup buttermilk or sour milk
1 tsp vanilla
1 1/2 cup sifted all-purpose flour
1/4 tsp soda
1/4 tsp salt
1 cup chopped walnuts
Directions
Combine shortening, sugar and egg in mixing bowl; beat well. Add
melted chocolate, buttermilk and vanilla; blend. Sift together flour,
soda, and salt and stir in. Add walnuts; chill soft dough. Drop by
teaspoonful on greased baking sheet and bake at 350 degrees for 12 to
15 minutes or until done. Makes 3 to 4 dozen soft, rich cookies.
Frost if desired.
Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the
C and H Sugar Kitchen Electronic format by Karen Mintzias
Servings: 1 batch
Chocolate Drop Cookies (C&H) Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
We are able to trace the history of meal recipes back into antiquity, at least as far back into recorded history as early Egypt, and possibly even further than that. In practice though, in the main part, these early cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to historians are a few tablets in Sumerian which recount 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 those who drank it feel `blissful`. As we move into Roman times 25BC a roman called Apicius compiled a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, entrees and dessert, something that is very familiar to us today. Aspicius informs us how the ancient chefs were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs such as thyme, fennel and dill. Moving on, there were two books which were published in the 14th Century - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the curry that appears on menues today, but instead recipes for the types of food prepared by the chefs of the rich and wealthy people of that time. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy land, such as coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for a surge in publications on food, some of which are kept safe in private libraries. By the advent of the 1900s, cookery publications are starting to become popular mostly as a result of better eduction, people having more spare time and having more money. |
We hope you enjoy this Chocolate Drop Cookies (C&H) recipe.
