Swedish Dream Cookies

Preparation info

  • Makes about

    5 dozen

    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

Mmmm . . . the browned butter really does give these sandy cookies—in Swedish, they are called drömmar —a special flavor.


  • 1 cup (2 sticks) unsalted butter
  • ¾ cup sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 30 to 35 blanched almonds, separated in halves


    1. Butter two baking sheets; set aside. Melt the butter in a small heavy skillet, then cook until lightly browned, about 15 minutes (timing can vary). Watch carefully; don’t let the butter get too dark. Transfer the browned butter to a small mixing bowl; stir in the sugar. Place the bowl in a larger bowl of ice water; stir the butter mixture until cooled and nearly, firm.
    2. Preheat the oven to 300°F. In an electric mixer or by hand, cream the butter mixture until light; add the vanilla. Meanwhile, sift the flour and baking powder together; add this mixture to the butter, mixing just until the ingredients are blended.
    3. Roll rounded teaspoonfuls of the dough into uniform balls. Place on the baking sheets, spacing the balls 1 inch apart. Gently press an almond half into each ball. Bake the cookies until set and pale gold, about 20 minutes.
    4. Transfer the cookies to a wire rack to cool completely; then store airtight.