Ingredients
1 1/2 cup margarine or butter
1 1/2 cup sifted powdered sugar
1 1/2 tsp vanilla
2 cup all-purpose flour
2/3 cup unsweetened cocoa powder
2 tbsp cornstarch
1/4 tsp salt
1 cup unsalted peanuts, chopped
1 cup creamy peanut butter
1 cup sifted powdered sugar
1/2 cup semisweet chocolate pieces
16 milk chocolate kisses
16 unsalted peanuts, whole
Directions
In a large mixer bowl beat margarine or butter till softened; beat in
1 1/2 cups powdered sugar and vanilla. Add flour, cocoa powder,
cornstarch, and salt; beat till smooth. Stir in chopped peanuts.
Reserve 1 1/3 cups of cocoa mixture. Spread remaining cocoa mixture
in the bottom and up the sides of an ungreased 10-inch tart pan with
a removeable bottom, or in the bottom and 1-inch up the sides of a
10-inch springform pan.
In a bowl stir together peanut butter and 1 cup powdered sugar;
stir in chocolate pieces. Carefully spread peanut butter mixture
over crust. Spoon the remaining cocoa mixture over peanut butter
mixture; carefully spread to cover. Using tines of a fork, score
shortbread into 16 wedges. Bake in 325 degree oven about 50 minutes
or till surface looks slightle dry. Cool slightly. While warm, place
a chocolate kiss on each wedge. When kiss softens (about 10 minutes),
top with a peanut. Score wedges again. Cool completely. Remove sides
of pan; cut into wedges.
Servings: 16 servings
Peanut-Butter-Chocolate Shortbread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert
The History of Recipes
We can track the history of meal recipes far back into the distant past, at least as far back into recorded history as the ancient Egyptians, and potentially, even further back. Interesting though that is, in the main part, these old cookbooks were just basic pictorial recipes for meal preparation.
Progressing into The time of the roman empire 25BC a roman called Apicius created a few documents describing recipes enjoyed by wealthy Romans. In his works, he describes how the meals were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. This early Roman chef recounts how the ancient Romans used a good variety of herbs, including a few you will know such as thyme, fennel and dill. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. These new foods and tastes caused a torrent in recipe publications, the majority of which are kept safe in private collections. By the time we get to the 20th century, cookbooks were in high demand, mostly due to higher levels of literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Peanut Butter Chocolate Shortbread recipe.
