Receta M&M Cookies®
Lavish
cakes were known in the Persian Empire. The earliest cookie style cakes are
thought to date back to Persia (modern Iran) in the 7th century C.E., toward
the end of its glory.
While
Europeans had honey, due to the ancient migration of bees, sugar came much
later. It originated in the lowlands of Bengal or elsewhere in Southeast Asia was
brought to Persia and cultivated there, spreading to the eastern Mediterranean.
Bakers made luxurious cakes and pastries
for the rich. With the Muslim invasion of Iberia in the 8th century, followed
by the Crusades (1095 to 1291) and the developing spice trade, the cooking
techniques and ingredients of Arabia spread to Northern Europe. Cookbooks of
the Renaissance, which began in Italy in the 14th century and spread to the
rest of Europe, are filled with cookie
recipes.
The end of the 14th century, one could buy little filled wafers on the streets
of Paris.
During
the centuries before, cakes were being baked to the delight all, has evolved
into our cookie was not originally made to please the sweet tooth. Culinary historians,
the first historic record of cookies were used as test cakes. A small amount of
cake batter
was dropped onto sheet pans
to test the temperature of the oven before the cake was baked (back in the day,
ovens didn’t have thermostats like we have today, and were fueled by burning
wood).
Each
language has its own word for cookie. In The Netherlands, the little test cake
was called a koekje, “little cake” in Dutch a cake
is koek.
The concept evolved to small, portions, which were baked to create the dry,
hard textured cookies we know today. With the moisture removed, they stayed
fresh much longer than cake. The British word for cookie, biscuit, comes from the Latin bis coctum, meaning “twice baked” (also the origin of the
Italian biscotti).
Even
if you want to bake cookies from scratch, sometimes there isn’t time. Thank you
cake mix, these homemade cookies are so easy. Go ahead and grab cake mix, you
will be rewarded.
M&M
Cookies®
Copyrighted 2013, Christine's Pantry. All rights reserved.
Ingredients:
1
(18.5 oz.) box yellow cake mix
1/2
- cup crunchy peanut butter
- 1
- teaspoon vanilla extract
- 2
- eggs, beaten
- 1/3
- cup vegetable oil
- 1
- cup chocolate candies
Directions:
Preheat
oven to 350 degrees. Line a sheet pan with parchment paper.
In
a bowl, add cake mix, peanut butter, vanilla extract, eggs and vegetable oil,
mix well. Fold in chocolate candies.
Drop
by teaspoon on sheet pan, 2 inches apart.
Bake
10 to 12 minutes, until firm and golden around the edges.
Cool
for 5 minutes, transfer to cooling rack to cool completely. Serve or store in
airtight container. Enjoy!