Foothill House Sweet Dreams Recipes

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FOOTHILLS HOUSE SWEET DREAMS COOKIES



Foothills House Sweet Dreams Cookies image

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

1 cup unsalted butter
1 1/2 cups light brown sugar, firmly packed
1 egg, room temperature
1 teaspoon vanilla
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
12 ounces semi-sweet chocolate chips
1 cup chopped walnuts
1 cup powdered sugar

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

FOOTHILLS HOUSE SWEET DREAMS COOKIES



FOOTHILLS HOUSE SWEET DREAMS COOKIES image

Categories     Cookies     Chocolate     Nut     Bake     Quick & Easy     Fall

Yield 6 Dozen

Number Of Ingredients 12

1 cup unsalted butter
1 1⁄2 cups light brown sugar, firmly packed
1 egg, room temperature
1 teaspoon vanilla
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1⁄2 teaspoon salt
12 ounces semi-sweet chocolate chips
1 cup chopped walnuts
1 cup powdered sugar

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.

SWEET DREAM COOKIES



Sweet Dream Cookies image

I've been making these cookies for many years. The recipe originally comes from the Foothill House B&B but I found it in a community cookbook. Refrigerating time is not included in the prep or cook time.

Provided by Lvs2Cook

Categories     Dessert

Time 30m

Yield 6 dozen

Number Of Ingredients 12

1 cup butter
1 1/2 cups firmly packed light brown sugar
1 large egg
1 teaspoon vanilla
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 (12 ounce) package semi-sweet chocolate chips
1 cup chopped walnuts
1 cup powdered sugar

Steps:

  • Cream together butter and brown sugar; beat in egg and vanilla.
  • Combine flour, baking soda, cinnamon, ginger and salt. Blend into butter mixture.
  • Fold in chocolate chips and walnuts.
  • Refrigerate until firm.
  • Preheat oven to 375°.
  • Lightly grease baking sheets.
  • Break off small pieces of dough; roll between palms into 1-inch rounds. Dredge rounds in powdered sugar.
  • Arrange rounds on prepared sheets, spacing at least 2-inches apart.
  • Bake 10 minutes.
  • Let cool 5 minutes on sheets. Transfer to racks and cool.
  • Store in airtight container.

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