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 quite possible to prove the history of written cooking instructions way back into the far past, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, sadly, these old cookbooks were just very basic hieroglyphic recipes for preparing meals.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, is a series of tablets in the Sumerian language describing 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 drinkers feel `blissful`. Progressing into Roman times around 25BC a roman called Apicius assembled a collection of documents detailing recipes prepared by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Roman cooks used a wide range of spices and herbs, including some that we all recognise such as thyme, rue and parsley. Later on, we have a couple of recipe books published in the 1300s ; one book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian curry that is served today, but instead descriptions of the types of meals cooked for the nobility of the period. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and spices from the holy land, including spices such as basil and coriander. These new foods and tastes prompted a surge in recipe books, the majority of which are kept safe in academic collections. The introduction of the TV brings us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this Chocolate Hazelnut Cookie Dough recipe.
