DROMMAR
This is an almond butter cookie that melts in your mouth! An old Scandinavian recipe,I have been making this cookie for over 50 years: it was one of the first ones that my Swedish Grandmother taught me to make. However, this is NOT the cookie you make when you are running short on time. You must be proactive and do several steps before you can even begin the cookie itself. It is critical to really brown the butter as it's that key ingredient that adds all the flavour. I will make over 100 of these each Christmas: at the start of the baking day I wil brown and cool the butter. At the end of the baking day, I will combine the ingredients and bake it, knowing that these MUST sit out on the counter to cool 100% or they shatter. The next day I repeat the steps. But, these are so worth the little bit of extra preparation; they are the first cookie to disappear from the tray each year.
Provided by The_Swedish_Chef
Categories Dessert
Time 1h12m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Place butter in a large, heavy skillet. Cook over medium-low heat without stirring, about 15 minutes, or until butter becomes a light tan color. Remove pan from heat and allow to cool in a very cool place so butter can become solid again. I will put it out on the covered back porch or inside of the refrigerator for 10-15 minutes, checking often until it solidifies.
- Break up the hardened brown butter with a wooden spoon or spatula.
- In a separate bowl add sugar, flour, baking powder, and cardamom. Mix well and add the browned butter, stirring well with a pastry blender to combine all ingredients. Add vanilla and almond extract.
- NOTE: The dough will be very, very granular. Initially, it will feel like it will not combine but it always does. Scoop enough dough into your hands to form a 1 inch ball and roll it around, allowing the heat from your hands to melt the butter. The dough feels gritty and when each ball is done, it will hold together beautifully and feel less gritty.
- Shape dough into 1" balls. Place each ball 1" apart from other cookies on a parchment-lined cookie sheet. Top each with an almond; press down slightly so it lays flat on ball.
- NOTE: If you can not find whole almonds without their skin, place almonds in a small deep pan or bowl that is heat proof. Boil enough water in a kettle to cover almonds; allow to sit for 3-5 minutes. Drain off the water and the almonds slip out of their skin very easily. Just pinch the almond between two fingers and out pops the clean almond.
- Bake in a 350 degree oven for 12-15 minutes or until lightly golden brown. Slide parchment paper with cookies attached to a flat surface to cool. ALLOW COOKIES TO COOL ON THE PARCHMENT UNTIL COMPLETELY COLD! They fall apart if taken off too soon! (I allow them a good hour to sit on the parchment paper and then move them to a rack.).
Nutrition Facts : Calories 138.4, Fat 8.4, SaturatedFat 4.9, Cholesterol 20.3, Sodium 83, Carbohydrate 14.6, Fiber 0.5, Sugar 6.4, Protein 1.4
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Abir Alif
[email protected]These cookies were so easy to make and they turned out perfectly! I'll definitely be making them again.
juan castillo
[email protected]I'm not a huge fan of anise, but these cookies were still really good. The cardamom and cinnamon flavors really shine through.
Eli Whisler
[email protected]These cookies were a bit dry for my taste, but they still had a nice flavor.
Xoliswa Palm
[email protected]I've made these cookies several times now and they always turn out perfect. They're my new favorite cookie recipe.
Samantha Jean
[email protected]These cookies were delicious! I love the combination of cardamom and anise.
Salil Ass
[email protected]I made these cookies for a party and they were a huge hit! Everyone loved them.
Md Rajjak Khan
[email protected]These cookies were a bit too sweet for my taste, but my kids loved them.
Anujin Murray
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! These cookies are amazing.
Braylon Crosby
[email protected]These cookies were so easy to make and they turned out perfectly! I'll definitely be making them again.
Helen Dennis
[email protected]I'm not a huge fan of anise, but these cookies were still really good. The cardamom and cinnamon flavors really shine through.
L LOVE1
[email protected]These cookies were a little too crispy for my taste, but overall they were still good.
Juan Gamboa
[email protected]I made these cookies for my family and they raved about them! They said they were the best cookies they'd ever had.
Najmo cawil Najmo cawil
[email protected]These cookies were delicious! The perfect balance of sweetness and spice.
Rinda Easton
[email protected]I was disappointed with these cookies. They were dry and crumbly.
fahad khan tutul
[email protected]These cookies were easy to make and tasted great! I will definitely make them again.
Melissa Gibson
[email protected]I've made these cookies several times now and they always turn out perfect. They're my go-to cookie recipe for any occasion.
Jerrine Tweh
[email protected]I made these cookies for a bake sale and they sold out in no time! Everyone loved them.
John McBastard
[email protected]These cookies were a bit too sweet for my taste, but my kids loved them.
Bagalana Philip
[email protected]I've been looking for a good Drommar recipe for ages, and this one is perfect! The cookies turned out crispy on the outside and chewy on the inside, just how I like them.
Ramim Hussen
[email protected]These Drommar cookies were a hit at my holiday party! They were so easy to make and tasted delicious. I'll definitely be making them again next year.