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Drommar

Rated as 4.42 out of 5 Stars

"From my Christmas collection..."
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Ingredients

57 m servings 140
Original recipe yields 25 servings (50 cookies)

Directions

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  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Place butter in a large heavy skillet and cook over medium-low heat without stirring for about 15 minutes, or until butter is a light tan color. Pour into mixing bowl. Place over a bowl of cold water and chill until firm.
  3. Add sugar, baking powder, vanilla and cardamom; beat until combined. Stir in flour.
  4. Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet. Top each with an almond; press almond slightly into dough.
  5. Bake until golden brown, 12 to 15 minutes. Remove to wire rack and cool.

Nutrition Facts


Per Serving: 140 calories; 8.7 14.2 1.6 20 73 Full nutrition

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Reviews

Read all reviews 11
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I would give this 5 stars, except that Drommar are NOT traditionally made with cardamom, so I always leave that out. Drommar are not easy to make, so I thought I would leave a few tips: 1. Brow...

Most helpful critical review

I followed the directions carefully, but the dough was very dry and the finished cookies are too crumbly. I like the flavor, but others in my family definitely don't.

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I would give this 5 stars, except that Drommar are NOT traditionally made with cardamom, so I always leave that out. Drommar are not easy to make, so I thought I would leave a few tips: 1. Brow...

The browned butter gives this cookie a lovely color and flavor. Next time I will increase the cardamon as it was barley detectable over the browned butter flavor. There was a question about th...

Except for the cardamom, I've been making this recipe for 40 years--thanks to my Swedish mom. I recently tried this with and without the cardamom with my family, and the reviews are mixed. Som...

This was a really good cookie! I LOVE cardamom and had never thought of using it in any dessert other than rice. I think my cardamom might have been a little old though because I had to nearly ...

I am about to go try this recipe. I lost the magazine I used to make Drommar every year, and when I googled Drommar, I get a coconut cookie, which is not what I'm looking for. I really hope th...

Thanks to Marianne, for introducing me to this little hidden gem of a cookie. If you love shortbread type cookies this is the one for you. Like both Marianne and Marie C, I too bake at 300. In m...

This is the most delicious shortbread cookie I've ever tasted. Browning the butter adds a delicous flavor, and the cardamom, which I was unsure about (and therefore only used 1/4 tsp.) was subt...

Great tasting cookie. Batter a bit difficult to work with and I only used 1.5 cups flour because it was getting so dry in my mixer! I also doubled the cardamom and could have used more. Nice ...

I followed the directions carefully, but the dough was very dry and the finished cookies are too crumbly. I like the flavor, but others in my family definitely don't.