Ingredients
3/4 cup roasted oregon hazelnuts
1 3/4 cup all-purpose flour, plus...
2 tbsp all-purpose flour
1 pinch salt
3 tbsp unsweetened cocoa
1 cup unsalted butter - room temperature
1/2 cup sugar
1 large egg
Directions
Preheat oven to 350 degrees. Finely chop hazelnuts with 1/2 cup flour
and salt in food processor. Blend in remaining flour and cocoa. Using
an electric mixer, cream butter with sugar in large bowl until light,
stopping occasionally to scrape down sides. Beat in egg until well
blended. Add flour and nut-cocoa mixture until dough just begins to
come together. Form dough into cylinder about 1-1/2 to 2 inches wide,
10 to 12 inches long, and wrap in plastic wrap. Refrigerate until
firm enough to slice, about 30 minutes. Slice into 1/4-inch slices.
Place on ungreased cookie sheet and bake for 4 to 7 minutes or just
until set. Remove from sheet and cool on rack. Dip the ends in melted
semisweet chocolate, or use it to glaze the tops of the cookies for a
fancy finish.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Servings: 42 cookies
Chocolate Hazelnut Cookie Dough Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Cookie; Dessert
The History of Recipes
It is possible to read the history of `recipes` way back into the distant past, at least as far into history as pharonic Egypt, and maybe further still. In practice though, these, ancient records were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to experts in ancient history are a few tablets in ancient 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 drinkers feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius assembled a few documents detailing recipes cooked by his fellow Romans. In his works, he tells us how the roman meals were split into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Aspicius informs us how the chefs of Roman times used a good variety of spices and herbs, including a few that will be familiar to modern cooks for example bay, fennel and asafoetida. For the decades that followed, the powerful families of the West competed to offer the most extravagent banquests, and because of this the best cooks and their recipe collections increased in prestige. However, it wasn`t until the 1800s that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and publishing the recipes of their peers. The arrival of television brought us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Chocolate Hazelnut Cookie Dough recipe.
