Dream Cookies Recipes

Steps:

• In a large bowl, beat the oil, butter and sugars until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking powder; gradually add to oil mixture and mix well. Stir in chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks.

Steps:

• In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs, vanilla and lemon zest. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour., Preheat oven to 350°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-in. round cookie cutter dusted with confectioners' sugar. Using a floured 1-in. star-shaped cookie cutter, cut out the centers of half of the cookies; re-roll scraps as needed. Place solid and window cookies 2 in. apart on greased baking sheets. Repeat with remaining dough., Bake 12-15 minutes or until edges are brown. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small saucepan, mix sugar and cornstarch. Stir in pineapple. Cook and stir over medium heat until thickened. Stir in butter. Cool completely. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar.

Steps:

• Preheat the oven to 275˚F (135˚C). Line 2 baking sheets with parchment paper.
• In a medium bowl, sift together the flour, salt, and baker's ammonia.
• In a separate medium bowl, cream together the butter and sugar with an electric hand mixer on low speed until light and fluffy, about 2 minutes.
• Add the vanilla and continue beating until fully combined.
• Add the dry ingredients to the wet ingredients and beat to incorporate.
• Roll about 1 ounce of dough at a time in your hands to make walnut-sized balls. They will be small, about ½ inch (1 ¼ cm) wide. Place the balls of dough on the prepared baking sheets, leaving about 1 inch (2 ½ cm) of space between each cookie. Using a flat-bottomed measuring cup, gently press down on the cookies to flatten.
• Top each cookie with 3 chocolate chips, a single almond, or raisins.
• Bake the cookies for 30 minutes, or until the bottoms are light golden brown and the edges are crispy.
• Enjoy!

Steps:

• Preheat oven to 350 degrees Sift first 5 ingredients in a small bowl [dry ingredients] mix sugars (brown and white, butter, vanilla and eggs in large bowl (adding eggs one at a time)(whisk or use electric mixer) Using electric mixer, slowly blend in dry ingredients to wet ingredients. After well blended batter is mixed, stir in remaining ingredients. drop rounded tablespoons onto a baking sheet and cook for 8-10 minutes, or until lightly browned.

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.

Steps:

• Preheat oven to 300 degrees Fahrenheit.
• Combine butter, powdered sugar, vanilla, flour, pecans and water. You might have to add a little extra water if mixture is too dry.
• After all ingredients are mixed, roll into small balls.
• Place balls on an ungreased cookie sheet.
• Bake for 30 to 45 minutes.
• After cookies come out of oven, cover with powdered sugar; set aside.
• Cool completely.
• When cooled dust them with more powdered sugar.

Steps:

• Beat butter and sugars until creamy.
• Then add in egg and peel and mix.
• Then add in dry ingredients.
• Stir in chips and drop onto a ungreased cookie sheet.
• Bake at 350°F for 10-12 minutes or until edges are browned.
• Let stand for a couple minutes then transfer onto a wire rack to cool completely.

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.

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.

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.

Steps:

• To make dream cookies: in a large mixing bowl with an electric mixer, beat sugar, butter and vanilla until light and fluffy.
• Add the canola oil slowly while mixing with the mixer.
• Mix flour and baking powder in separate bowl.
• Stir in flour mixture by hand to form a smooth dough.
• Place the dough in refrigerator for about 30 minutes.
• Preheat oven to 300 F (150°C).
• Roll dream cookie dough into 1-inch balls and place them 2 inches apart on a cookie sheet.
• Bake for 20 minutes or until the dream cookies are lightly browned with cracks on the surface.
• Note: Do not open the oven until cookies are done!