I first encountered Swedish Dreams many years ago when I spent a summer in Sweden and took a cooking class with a local chef. They’re delightful cookies for the Christmas season or any time, really, and are wonderful served with coffee or hot tea. And they’re simple to make!
This recipe is a modified Americanized version of the Swedish recipe I still have, with a little less sugar anda mix of cream of tartar and baking soda instead of the deer horn (or harts horn) salt my Swedish teacher used. And I add a little touch of vanilla.
Preheat the oven to 375 degrees, Fahrenheit. Start by beating 1 cup (2 sticks) of butter until just softened, then add 1/2 cup of granulated sugar and 1/2 teaspoon vanilla extract. Beat until fluffy.
Combine 2 cups of flour (all-purpose or bread flour), 1/2 teaspoon cream of tartar, and 1/2 teaspoon baking soda. Add this dry mixture to the butter-sugar blend and mix until well combined. The dough will be very stiff! (I use a stand mixer to make this part easier.)
Using a small ice cream scoop, scoop out the dough in little rounds onto an ungreased baking sheet.
This scoop is about 1 inch in diameter, which is just perfect.
Once you’ve filled the baking sheet, gently press the tops of the cookie balls with your fingertips to flatten slightly.
Bake for 8 minutes. Be careful not to let the cookies brown! Remove from the oven and let them sit for a moment on the baking sheet to firm up just a little.
With a metal spatula, move the cookies to a wire rack to cool further.
As you can see from the photos, the cookies don’t expand that much!
Once they’ve cooled (if you can wait that long), serve with tea or coffee. They’re very light and almost melt in your mouth.