Ingredients
1/4 cup milk
1 tsp lemon zest
1/2 cup poppyseeds
1 tsp vanilla extract
2 oz unsweetened baking chocolate
3/4 cup sifted flour
1/4 cup butter, softened
1/2 tsp baking powder
1/2 cup sugar
1/2 tsp cinnamon
1 egg yolk
1/8 tsp ground cloves
1/4 cup raisins, coarsely chopped
Directions
Preheat oven to 350 degrees F. Lightly grease 2 large baking sheets
with shortening.
In a small saucepan, heat the milk till it coats the back of a metal
spoon. Remove from heat. Stir the poppyseeds into the milk and let
soak. Melt the chocolate in a double boiler over simmering water,
stirring frequently. Remove from heat and set aside.
In a large mixing bowl, cream the butter and sugar. Beat in the egg
yolk, lemon zest, and vanilla extract. Mix well. Stir in the melted
chocolate.
Sift flour, baking powder, cinnamon and cloves. Gradually add the
flour and spices to the batter. Stir in the poppyseed and milk and
mix well.
Drop rounded teaspoonfuls of batter on the baking sheets, about 2
inches apart. Bake for about 20 minutes, or until the cookies have
browned around the edges.
After they have cooled for 2 or 3 minutes, remove them to cooling
racks. Makes about 24 cookies
~-<-@ Jenny
Servings: 24 servings
Chocolate Raisin Poppyseed Cookies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert; Fruit
The History of Recipes
We can track the history of `recipes` far back into history, certainly as far back as the early Egyptians, and maybe even further. In practice though, sadly, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered so far, according to experts is a series of stone tablets in ancient Sumerian 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 those who drank it feel wonderful and blissful. Later on, we find two interesting books dating from the 1300s : a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the curry that is served today, but rather recipes for the types of meals on the menus of the rich and powerful of the time. For the next few years, the powerful and rich houses competed with each other to serve the most exotic banquets, and because of this chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century that formal cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and publishing the recipes that were being prepared for the better households. By the advent of the twentieth century, cook books were in high demand, due to higher levels of literacy, leisure time and disposable income. |
We hope you enjoy this Chocolate Raisin Poppyseed Cookies recipe.
