Drommar, also known as Swedish Butter Cookies, are a delectable treat that has been enjoyed for generations. These cookies are characterized by their delicate, crumbly texture and rich buttery flavor. Typically prepared around Christmas, they are a staple of Swedish holiday baking and can also be found in bakeries and cafes throughout the country. Drommar are incredibly versatile and can be enjoyed on their own or paired with a cup of coffee or tea. This article offers two variations of the classic Drommar recipe: the traditional version and a gluten-free alternative, ensuring that everyone can experience the joy of these Swedish delights. Both recipes provide step-by-step instructions and helpful tips to guide you through the baking process. Whether you're a seasoned baker or just starting out, you'll find everything you need to create these delicious cookies in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
DRöMMAR - TRADITIONAL SWEDISH DREAM COOKIES
This recipe has been placed here for play in ZWT9 - Scandinavia. This recipe is from website: Very Swedish.com Please note: the chilling time is noted in preparation time.
Provided by Baby Kato
Categories Dessert
Time 55m
Yield 1 batch
Number Of Ingredients 6
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!
DROMMAR
This is an almond butter cookie that melts in your mouth! An old Scandinavian recipe,I have been making this cookie for over 50 years: it was one of the first ones that my Swedish Grandmother taught me to make. However, this is NOT the cookie you make when you are running short on time. You must be proactive and do several steps before you can even begin the cookie itself. It is critical to really brown the butter as it's that key ingredient that adds all the flavour. I will make over 100 of these each Christmas: at the start of the baking day I wil brown and cool the butter. At the end of the baking day, I will combine the ingredients and bake it, knowing that these MUST sit out on the counter to cool 100% or they shatter. The next day I repeat the steps. But, these are so worth the little bit of extra preparation; they are the first cookie to disappear from the tray each year.
Provided by The_Swedish_Chef
Categories Dessert
Time 1h12m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Place butter in a large, heavy skillet. Cook over medium-low heat without stirring, about 15 minutes, or until butter becomes a light tan color. Remove pan from heat and allow to cool in a very cool place so butter can become solid again. I will put it out on the covered back porch or inside of the refrigerator for 10-15 minutes, checking often until it solidifies.
- Break up the hardened brown butter with a wooden spoon or spatula.
- In a separate bowl add sugar, flour, baking powder, and cardamom. Mix well and add the browned butter, stirring well with a pastry blender to combine all ingredients. Add vanilla and almond extract.
- NOTE: The dough will be very, very granular. Initially, it will feel like it will not combine but it always does. Scoop enough dough into your hands to form a 1 inch ball and roll it around, allowing the heat from your hands to melt the butter. The dough feels gritty and when each ball is done, it will hold together beautifully and feel less gritty.
- Shape dough into 1" balls. Place each ball 1" apart from other cookies on a parchment-lined cookie sheet. Top each with an almond; press down slightly so it lays flat on ball.
- NOTE: If you can not find whole almonds without their skin, place almonds in a small deep pan or bowl that is heat proof. Boil enough water in a kettle to cover almonds; allow to sit for 3-5 minutes. Drain off the water and the almonds slip out of their skin very easily. Just pinch the almond between two fingers and out pops the clean almond.
- Bake in a 350 degree oven for 12-15 minutes or until lightly golden brown. Slide parchment paper with cookies attached to a flat surface to cool. ALLOW COOKIES TO COOL ON THE PARCHMENT UNTIL COMPLETELY COLD! They fall apart if taken off too soon! (I allow them a good hour to sit on the parchment paper and then move them to a rack.).
Nutrition Facts : Calories 138.4, Fat 8.4, SaturatedFat 4.9, Cholesterol 20.3, Sodium 83, Carbohydrate 14.6, Fiber 0.5, Sugar 6.4, Protein 1.4
DROMMAR
From my Christmas collection...
Provided by Gail Devens
Categories World Cuisine Recipes European Scandinavian
Time 57m
Yield 25
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Place butter in a large heavy skillet and cook over medium-low heat without stirring for about 15 minutes, or until butter is a light tan color. Pour into mixing bowl. Place over a bowl of cold water and chill until firm.
- Add sugar, baking powder, vanilla and cardamom; beat until combined. Stir in flour.
- Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet. Top each with an almond; press almond slightly into dough.
- Bake until golden brown, 12 to 15 minutes. Remove to wire rack and cool.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 14.2 g, Cholesterol 19.5 mg, Fat 8.7 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 4.8 g, Sodium 72.7 mg, Sugar 6.2 g
Tips:
- Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Use high-quality butter. This will give the cookies a rich, creamy flavor.
- Don't overmix the dough. Overmixing will result in tough cookies.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before storing them. This will help them keep their shape.
Conclusion:
Drommar are a delicious and easy-to-make Swedish cookie perfect for any occasion. Follow the tips above to ensure perfect results every time.They are a great addition to any cookie plate and are sure to be a hit with everyone who tries them.
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