CHOCOLATE DREAM COOKIES (NO BAKE)
My dad brought this recipe home from the Navy nearly 50 years ago. I have been making them since I could stand on a chair by the stove and stir. The peanut butter in this recipe makes these cookies a little different than similar recipes I've seen here.
Provided by Leta8076
Categories Bar Cookie
Time 13m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- If using cookie sheet, prepare pan by coating lightly with butter or margarine.
- In a large heavy saucepan, combine the milk, cocoa, butter and sugar.
- Stirring constantly, bring to a full boil, then boil for 1 minute.
- Remove from heat.
- Stir in vanilla and peanut butter until peanut butter is completely melted.
- Stir in quick oats.
- Quickly* drop by spoonfuls onto waxed paper, or spread in a buttered cookie sheet.
- Allow to cool completely.
- If using cookie sheet, cut into squares to serve.
- *If you don't move quickly, cookies will set up in the pan.
- If cookies do not set, you didn't boil long enough.
- If cookies are dry, you boiled too long.
DOUBLE CHOCOLATE DREAM COOKIES
Make and share this Double Chocolate Dream Cookies recipe from Food.com.
Provided by Chicagopm
Categories Dessert
Time 25m
Yield 54 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Combine flour, cocoa, baking soda and salt in a small bowl.
- Beat butter, brown sugar, granulated sugar and vanilla extract in until creamy.
- Beat in eggs for about 2 minutes until light and fluffy.
- gradually beat in flour mixture.
- Stir in morsels.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 8-10 minutes or until cookies are puffed.
- Cool on cookie sheets for 2 minutes.
- Remove to wire racks to cool completely.
CREAM CHEESE COOKIES
A triple dose of cream cheese (mixed into the batter, in chunks in the dough and as a glaze on top) makes these pillowy cookies extra tangy. Freezing the cream cheese before stirring it into the dough makes it easier to cut into clean pieces and keeps the chunks from disintegrating when shaping the dough into balls.
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 3 dozen cookies
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
- Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
- Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
- Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
- Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
- When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.
SWEDISH DREAM COOKIES (DROMMAR)
Categories Cookies Mixer Dessert Bake Christmas Coconut Almond Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 6 dozen
Number Of Ingredients 7
Steps:
- Sift together flour and salt.
- Beat together butter and sugar with an electric mixer until pale and fluffy. Beat in ammonium carbonate and almond extract until combined well. Mix in flour mixture at low speed just until blended, then stir in coconut. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
- Preheat oven to 300°F.
- Roll dough into 1-inch balls and arrange 1 inch apart on greased baking sheets.
- Bake cookies in batches in upper third of oven until pale golden around edges, 18 to 22 minutes. Transfer cookies to a rack to cool.
RASPBERRY DREAM COOKIES
I got this recipe from a Taste of Home cookie book. These cookies are sublime. I made them for Christmas, but they would also be pretty for Valentine's Day. Try them and you will be delighted! Prep time include refrigeration time.
Provided by SteelerSue
Categories Dessert
Time 1h23m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add egg yolks, one at a time, beating after each addition.
- Add vanilla and lemon juice. Mix well.
- Combine flour and salt and gradually add to the creamed mixture. Mix well.
- Refrigerate for 1 hour.
- Divide dough into three portions.
- On a lightly floured surface, roll out each portion to a 1/4 inch thickness.
- Cut with a 2 1/2 inch round cookie cutter with crimped edges.
- Place an inch apart on an ungreased baking sheet.
- Bake at 350º for 8-10 minutes until edges just begin to brown. Remove to wire racks to cool.
- Spread raspberry jam on one cookie and top with another cookie to make a sandwich. Continue until all are sandwiches.
- Combine icing ingredients until a drizzling consistency is achieved. Drizzle over cookies.
VEGAN "SUGAR DREAM" COOKIES
I got this one online, off of Care2.com. This type of cookie, according to the article, is Swedish in origin. Have yet to try it!
Provided by White Rose Child
Categories Dessert
Time 35m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F Beat margarine, sugar and vanilla until light and fluffy. Gradually add the oil.
- Combine the baking powder with a little flour, and beat into the dough. Knead in the rest of the flour.
- Divide the dough in half and roll each piece into a rope. Cut each rope into 25 pieces and roll into balls.
- Place on a a greased or parchment-lined baking sheet. Press an almond half into each ball.
- Bake on the center oven rack for about 20 minutes, or until just starting to turn golden.
Nutrition Facts : Calories 81, Fat 4.3, SaturatedFat 0.6, Sodium 44.5, Carbohydrate 10.1, Fiber 0.2, Sugar 6.3, Protein 0.7
SWEDISH CREAM COOKIES
These are always on our list of Christmas cookies to bake. Not only do they look pretty, they taste great!
Provided by KaDo2609
Categories Dessert
Time 1h10m
Yield 12-24 serving(s)
Number Of Ingredients 8
Steps:
- Mix margarine and flour until crumbly.
- Gradually add half and half.
- Roll out dough and cut with a 1 1/2 inch cutter. (Simple shapes like circles and stars work easiest).
- Dip in granulated sugar.
- Bake at 375 degrees for 7-9 minutes.
- Meanwhile, melt the butter and mix with the yolk, vanilla, and gradually add in the powdered sugar. You can divide this into separate bowls if you want more than one color of frosting.
- Spread frosting between cooled cookies.
FOOTHILLS HOUSE SWEET DREAMS COOKIES
Another recipe from Bon Appetit magazine (February 1986). This came from Foothills House, in Calistoga, California. I've never stayed there but from the online reviews, it's a wonderful little country inn with fabulous service and as of 2008 they were still giving these cookies to their guests every night. If I'm ever in that part of California for the night, I'm going to stay there! These are sweetly spiced cinnamon and ginger flavoured chocolate chip cookies rolled in powdered sugar before baking. I'm very glad the owner of the inn shared these with Bon Appetit.
Provided by Marysdottir
Categories Dessert
Time 20m
Yield 6 dozen cookies
Number Of Ingredients 12
Steps:
- Cream butter and mix in brown sugar, egg and vanilla.
- Combine flour, baking soda, cinnamon, ginger and salt and blend into butter mixture.
- Fold in chocolate chips and walnuts (Sometimes I leave these out or substitute pecans.).
- Refrigerate until dough is firm.
- Preheat oven to 375ºF. Lightly grease baking sheets.
- Break off small pieces of dough and roll into 1" rounds. Dredge in powdered sugar.
- Arrange on prepared baking sheets at least 2" apart.
- Bake 10 minutes.
- Cool 5 minutes on the sheets before transferring to racks to cool completely.
- Store in airtight container.
Nutrition Facts : Calories 1125.9, Fat 61.7, SaturatedFat 31.1, Cholesterol 112.3, Sodium 443, Carbohydrate 145.4, Fiber 6.1, Sugar 104.7, Protein 11.1
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