Drommar

This article was published by: Matthew

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
Drommar, also known as Swedish Dream Cookies, are delicate and buttery treats that melt in your mouth. These traditional Swedish cookies are perfect for any occasion, whether it's a holiday gathering or simply enjoying a sweet treat with a cup of coffee. With a hint of almond flavor and a light dusting of powdered sugar, Drommar cookies are a delightful combination of simplicity and deliciousness. This recipe yields approximately 24 cookies, making it ideal for sharing or indulging on your own.

Keywords: Drommar, Swedish Dream Cookies, delicate, buttery, almond flavor.

Drommar recipe details

Drommar recipe, recipe Rating: 4.2
Number of votes:89

Drommar is Swedish for Dream. These are Swedish Dream cookies, and they look an awful lot like little round, very comfortable, pillows.
Ready in: 57 mins

Ingredients

Serves: 50

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened
• 1 1/4 cups sugar
• 1 teaspoon crushed ammonium carbonate (also called baker’s ammonium)
• 1/2 teaspoon almond extract
• 1 1/2 cups Indian dried coconut flakes

Preparation method

Prep: 30 mins | Cook: 22 mins | Extra time: 5 mins

1. In a medium sized bowl, whisk together flour and salt. Set aside.
2. Cream the butter and sugar at medium speed of an electric mixer until light and fluffy. Mix in ammonium carbonate and almond extract. Add the flour/salt and beat at a low speed until fully incorporated, then add the coconut. Turn out the dough and form into a disk. Chill for 45 minutes.
3. Preheat oven to 300 degrees F (150 degrees C).
4. Roll the dough into roughly 1-inch balls and place 2 inches apart on greased baking sheets.
5. Bake on the second level (or, in the upper third) of the oven for 18 to 22 minutes. The little flecks of coconut will be golden against the pale cookie.
6. Let the cookies cool on the sheet for about ten minutes before transferring to a rack (with a spatula) to cool completely.