Swedish Dreams

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!

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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.)

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Using a small ice cream scoop, scoop out the dough in little rounds onto an ungreased baking sheet.

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This scoop is about 1 inch in diameter, which is just perfect.

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Once you’ve filled the baking sheet, gently press the tops of the cookie balls with your fingertips to flatten slightly.

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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.

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With a metal spatula, move the cookies to a wire rack to cool further.

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As you can see from the photos, the cookies don’t expand that much!

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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.

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Enjoy!

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