Ingredients
1 1/4 cup a.p. flour
1/2 tsp baking soda
2/3 cup packed brown sugar
6 tbsp butter or margarine
1 tbsp water
1 cup <6 oz> semisweet choc. chips
1 egg
3/4 lb pastel cream mint kisses
Directions
Chocolate Mint Creams ^^^^^^^^^^^^^^^^^^^^^
Stir together flour and baking soda. In a medium pan, heat and stir
brown sugar, butter and water over low heat until butter is melted.
Add chocolate pieces and stir until chocolate is melted. Pour into
large mixing bowl and let stand 10-15 minutes or until cool.
Beat egg into chocolate mixture. Stir in flour mixture till well
mixed.(dough will be soft). Covre and chill 1-2 hours or till easy to
handle.
Shape into 1 inch balls. Place 2 inches apart on ungreased baking
sheet. Bake in a 350 oven for 8 minutes. Remove and *immediately* top
each cookie with a mint. Return to oven and bake about 2 minutes
more, or till cookies are done. Swirl melted mints with a knife to
"frost" the cookies. Remove from sheet, and cool till mints are firm.
Makes about 48.
BH&G _Cookies for Christmas_
Servings: 6 servings
Chocolate Mint Creams Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into the distant past, in fact as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that is, in the main part, these old cookbooks were just very basic pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts is a collection of clay tablets in the Sumerian language which recount the baking 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 and exhilarated. As we move into Roman times around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes prepared by his fellow Romans. In his works, he describes how the meals were separated into appetizers, main course and dessert, something we still use today. This early Roman chef describes how the cooks of Roman times used many herbs and spices, including a few that will be familiar to modern cooks like basil, rue and dill. Later, in the 15th century, the Crusaders brought back many new spices and herbs from Arab countries, including coriander, parsley, and rosemary. These new foods and tastes led to an increase in publications on food, most of which still exist in private cookery archives. During the following few centuries, the powerful families of Wesstern Europe strove to serve the most exotic meals, and as a consequence, the best cooks and their recipes were highly sought after. However, it was during the nineteenth century that fine cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, verifying, and publishing recipes to help cooks of their time. By the advent of the 1900s, recipe publications were starting to become popular mostly due to more people being able to read, more leisure time and disposable income. |
We hope you enjoy this Chocolate Mint Creams recipe.
