Wednesday, December 12, 2012

Swedish Dream Cookies

From the kitchen of One Perfect Bite...The Swedish cookie tray, gleaned from my childhood memories, was a testament to logistics so efficient that it put army campaigns to shame. Like many women of Swedish heritage, Mrs. P began her Christmas countdown the day following Thanksgiving. The keepers, speculaas, lebkuchen and florentines, were the first batches to be baked and for days thereafter, additional cookies were added to her holiday assortment.The goal was to have at least 15 varieties to serve to guest throughout the Christmas season. Anything less than that was not acceptable and identified the hostess as a member of an inferior Nordic tribe. I never asked which tribe that might be and that's probably a very good thing given the geographic diversity of my readers. I suspect you've had most of the cookies that appeared on her holiday trays, but there is one that I haven't seen since those early days in Chicago. It's called a Drommar, or Swedish Dream Cookie. There are several versions of Drommar on the internet, but they are gussied up versions of the traditional cookie which should be made with ammonium carbonate or baker's ammonia. It can be purchased here. Ammonium carbonate is a classic leavener that was used years ago to make extra crisp cookies. It gives a "fluffiness" of texture that baking powder can't and its leavening power is activated by heat rather than moisture. It has a strong, almost repellent, smell, but the odor dissipates as the cookies bake, and, while the raw cookie dough is unpleasant, you'll find the finished dream cookies are delicious and will literally melt in your mouth. This is an easy cookie to make and I highly recommend it to those of you who would like to add something new to your holiday cookie tray. Here's how classic Drommar are made.

Swedish Dream Cookies...from the kitchen of One Perfect Bite courtesy of Very Swedish weblog

1-1/2 stick butter, softened
1-1/2 cup white suggar
1/3 cup canola oil
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon powdered ammonium carbonate


1) Preheat oven to 300 degrees F.
2) Combine butter, sugar and vanilla in bowl of an electric stand mixer and beat, using paddle attachment, until light and fluffy. With mixer still running, add canola oil in a slow,steady stream, beating to incorporate.
3) Place flour and ammonium carbonate in a separate bowl and whisk to combine. Slowly add to creamed mixture, mixing just until a smooth dough forms. Refrigerate dough for about 30 minutes, or until it can be shaped and rolled.
4) Roll dough into 1-inch balls and place them 2-inches apart on cookie sheets. Bake for 20 to 25 minutes, or until tops of cookies crack and crater and are lightly browned. Remove from oven and cool cookies on pans for 5 minutes, before transferring to wire racks to complete cooling. Yield: 36 cookies.

Note: Do not open the oven until cookies are done!

One Year Ago Today: Miniature Peppers Stuffed with Sausage

Two Years Ago Today: Holiday Coffee Cake and Muffin Round-Up

Three years Ago Today: Pink Peppermint Patties


Ginny Hartzler said...

These look wonderful! I have never heard of them and think I will try to make them. I have never heard of the ammonia stuff, can you even get it in a regular grocery store?

DH said...

Mary, these look wonderful. Would you be able to do a post on how far in advance you can make which holiday cookies? I, too, wanted to be organised this year, but wasn't very sure how long the cookies would stay fresh for. I'm guessing from your comments that florentines can be made a month early, which is good to know! Many thanks.

Kim said...

Never heard of this ingredient. But your cookies looks awesome!!!!!

Unknown said...

My mom used to make Swedish cream cookies when I was a kid.. so when I saw this recipe, I immediate was thinking of my childhood too! I'm pretty sure that the ingredients were very similar, although I don't remember her having any ammonium carbonate. These cookies looks wonderful, Mary! So fluffy and I just know they are soooo delicious!

Big Dude said...

You sure are baking up a storm Mary

Sprigs of Rosemary said...

I always learn something from you, Mary. I never knew about ammonium carbonate.This Drommar does look absolutely dreamy!

Priya Suresh said...

Cookies looks elegant and highly droolworthy.

Susan..... said...

Oh Mary, my Mom was Swedish and I remember the weeks before Christmas, and had tins all over the dining room table. She also was not happy unless she baked no less than 15 kinds of cookies. Unfortunately she did not share her love of baking with me and I have none of her recipes. I do remember how good every one of them was (when we were able to steal a few). I am going to have to make these, thanks for posting a fond memory.

T.W. Barritt at Culinary Types said...

Indeed these cookies look "dreamy!" More and more I am drawn to the simplicity of cookies like this. Too many cookies seem overdone, and the experience is ruined, but I can see that these are simple and special.

Joanne said...

I'm all about the cookies right now! These look great.

Foodiewife said...

Ohmygoodness, aren't these just the prettiest cookies? They sound dreamy!

hobby baker Kelly said...

Those look wonderful! I use baker's ammonia for super crispy melt in your mouth sugar cookies for my dad. These look fluffier and softer; I will definitely try them out as that is my personal preference. I grew up in a town with heavy Scandinavian heritage and going to the little bakery was a special treat to see all those goodies. We even managed to get their recipe for pepparkakor when an employee who didn't know better, shared it. ;) We promised not to tell on her.

France@beyondthepeel said...

They look like they would just melt in your mouth! Like a sugar cookie but better!

Related Posts with Thumbnails