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Swedish Dream Cookies


 


INGREDIENTS

  • 2 cups all-purpose flour
  • 1 tsp. powdered ammonium carbonate, a leavening agent that imparts a unique light crispness. Not always easy to locate.
  • 1/2 pound butter
  • 1/2 tsp. vanilla
  • 1/2 cup sugar
  • 36 blanched whole almonds, or bunch of blanched almond slivers.
  • 1 egg white
  • Pearl sugar which is hard to locate. I use sugar and at times coarsely granular colored sugar.

DIRECTIONS

Mix well the ammonium carbonate and the flour. Cream the butter and sugar in a small bowl of an electric mixer. On lower speed gradually add the flour mixture and beat until smooth. Add the vanilla. Place in fridge covered until chilled so that it is no longer sticky.

Using a rounded teaspoonful of dough rolled into ball with palm of hands, and place 2 inches apart on a buttered double-floored cookie sheet. Press almonds into top of each ball, flattening the cookies slightly. Brush each cookie with lightly beaten egg white. Sprinkle with sugar.

Place in upper 1/3 of preheated 350 degree oven for 20 to 23 minutes. Turn cookie sheet once during baking to insure even browning.

When cookies are light golden brown, remove with spatula to cool.

* Maida Heatterís Book of Great Desserts, Page 204.