Guest guest Posted August 9, 2006 Report Share Posted August 9, 2006 You are so welcome. This recipe reminded me of you because it's almost like making ghee. Enjoy, the butter picks up a dark molasses tone, I really don't know how to describe it but I don't think you will be disappointed. Smiles, Donna greatyoga <greatyoga wrote: Thanks Donna These are second on my list to make. I still have to make the Swedish (rolls?) first. GB , Donnalilacflower wrote: > > I make these during the holidays. > The way you prepare the butter really gives these cookies > a good flavor. > > Swedish Drommar (dreams) > > 1 cup butter (don't sub with margarine) > 3/4 cup sugar > 1 tsp. baking powder > 2 tsps. vanilla extract > 1/2 heaping tsp. ground cardamom > 2 cups flour > 50 blanced toasted whole almonds (or a handful of slivers) > > Preheat oven to 350 degrees. > Place butter in a large heavy skillet and cook over medium heat > for about 15 minutes or until butter turns a light tan color (don't burn it). Pour into mixing bowl, now place the bowl over a bowl if ice cold water and let butter firm up. > Now add sugar, baking powder, vanilla and cardamom, beat until > well combined. Stir in flour. > Shape dough into one inch balls. Place balls one inch apart on an ungreased cookie sheet. Top each cookie with an almond, press almond or slivers slightly into dough. Don't smash the ball flat. > Bake for 12 to 15 minutes until golder brown. Remove cookies > to a wire rack to cool. > > > > > > How low will we go? Check out Messenger's low PC-to-Phone call rates. > > Quote Link to comment Share on other sites More sharing options...
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