Swedish Pecan Topped Dream Cookies Recipes

SWEDISH PECAN BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in egg yolk, cream and vanilla. Combine the flour and baking powder; gradually add to creamed mixture. Stir in finely chopped pecans. Roll into 3/4-in. balls. , In a small bowl, beat egg white. Dip balls in egg white, then roll in additional pecans. Place 2 in. apart on ungreased baking sheets., Using the end of a wooden spoon handle, make an indentation in the center of each ball. Top each ball with a cherry half or fill with jelly. Bake at 350° for 12-15 minutes or until cookies are lightly browned. Carefully remove to wire racks to cool.

BUTTER PECAN COOKIES

Steps:

• In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
• Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
• Preheat oven to 375 degrees F.
• Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
• Bake 10 to 12 minutes until lightly colored.

DRöMMAR - TRADITIONAL SWEDISH DREAM COOKIES

Steps:

• To make dream cookies: in a large mixing bowl with an electric mixer, beat sugar, butter and vanilla until light and fluffy.
• Add the canola oil slowly while mixing with the mixer.
• Mix flour and baking powder in separate bowl.
• Stir in flour mixture by hand to form a smooth dough.
• Place the dough in refrigerator for about 30 minutes.
• Preheat oven to 300 F (150°C).
• Roll dream cookie dough into 1-inch balls and place them 2 inches apart on a cookie sheet.
• Bake for 20 minutes or until the dream cookies are lightly browned with cracks on the surface.
• Note: Do not open the oven until cookies are done!

SWEDISH DREAM COOKIES

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C).
• In a large bowl, cream together shortening and butter. Gradually add sugar and almond extract. Mix on high speed for 10 minutes.
• In a small bowl, dissolve the baker's ammonia with the boiling water, adding the water a little at a time. Add this to the butter mixture.
• Stir in the flour and coconut . Mix well.
• Drop cookies from a teaspoon onto a well greased cookie sheet. Bake cookies in preheated oven for 9 to 11 minutes. Cookies should be set but not brown. Let cookies cool on the cookie sheet for a few minutes before removing.

SWEDISH DREAM COOKIES (DROMMAR)

Steps:

• Sift together flour and salt.
• Beat together butter and sugar with an electric mixer until pale and fluffy. Beat in ammonium carbonate and almond extract until combined well. Mix in flour mixture at low speed just until blended, then stir in coconut. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
• Preheat oven to 300°F.
• Roll dough into 1-inch balls and arrange 1 inch apart on greased baking sheets.
• Bake cookies in batches in upper third of oven until pale golden around edges, 18 to 22 minutes. Transfer cookies to a rack to cool.

SWEDISH PECAN-TOPPED DREAM COOKIES

Steps:

• Sift cake flour, salt, and baking powder into a medium bowl.
• Combine butter, sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add dry ingredients and mix thoroughly. Shape dough into a 1-inch diameter log, wrap with plastic wrap, and place in the refrigerator until firm, 1 hour to overnight.
• Preheat the oven to 275 degrees F (135 degrees C). Line 2 cookie sheets with parchment paper.
• Remove dough from the refrigerator and slice into 24 slices. Place on the prepared cookie sheets and press a pecan firmly into each slice.
• Bake in the preheated oven until edges are golden, about 40 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.