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My review
Dark Dreams
Stacey
"Light and crisp, almond flavored Swedish cookies."
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Ingredients
40 m servings 55Original recipe yields 30 servings (30 cookies)
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Directions
{{model.addEditText}} Print- Melt butter in a frying pan and let brown to a dark color. Do not burn. Remove from heat and pour into mixing bowl. Discard any residue and let cool to room temperature.
- Cream cooled butter with sugar, and stir in vanilla. Resift flour with baking soda and mix into the butter mixture until well blended. Knead dough lightly, cover and refrigerate for one hour.
- Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets. Roll dough into a log 1 inch in diameter. Cut 1/2-inch thick slices. Shape slices into balls and place on cookie sheets. Press half an almond into top of each ball and
- Bake 25 to 30 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
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Reviews
Read all reviews 67 Ratings
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Most helpful positive review
12/7/2008
These are so good! Browning the butter adds an absolutely wonderful flavor. I only made a very small batch to try out the technique - never made cookies this way before. But you can be sure I...
Most helpful critical review
7/18/2011
I want to try this recipe but i am confused. in the ingredients it says to use baking powder but in the directions it says baking soda. Which is it?
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7/18/2011
I want to try this recipe but i am confused. in the ingredients it says to use baking powder but in the directions it says baking soda. Which is it?
12/7/2008
These are so good! Browning the butter adds an absolutely wonderful flavor. I only made a very small batch to try out the technique - never made cookies this way before. But you can be sure I...
2/17/2010
These cookies are delicious! So light and buttery! I didn't make any changes other than using whole almonds instead of almond halves.
7/19/2011
I wold think this would be baking powder not baking soda. I am going to try and will use the baking powder.
7/18/2011
The timing is wrong, it takes an hour and 10 minutes to prep plus another 30 minutes for cooking time and therefore it take about 2 hours to make and ready to eat.
2/6/2012
The taste of this cookie cannot be faulted - rather like an extra light shortbread. However the consistency is very crumbly which made putting them together difficult. In the end I used cling wr...