Why “Dream Cookies”? My guess is because they crumble and melt in your mouth as if they were never there. All you’re left with is the fleeting memory of their sweet, vanilla loveliness…which you can recall again and again until you finish off the whole batch.
One of the easiest cookie recipes I’ve ever tried, Drömkakor is also egg free, if that’s important to you; it wasn’t to me. Actually it was: I was like, “What? No eggs? That’s weird.” But it called for the fewest number of ingredients, all of which I could find readily in my sister’ pantry, amongst the whole catalog of cookies in the SAVEUR Cookie Advent Calendar. But could something that looked so simple to prepare taste good?
Oh yes, grasshopper. Yes, it can.
Drömkakor or Swedish Dream Cookies (Adapted from SAVEUR)
Makes 3 dozen
1 2/3 cups flour
1 tsp baking soda
8 tbsp or 1 stick unsalted butter, softened
1 1/4 cups sugar
2 Oetker vanilla sugar packets (9 grams each, 18 grams total; see image on right)
1/3 cup vegetable oil
Heat oven to 300°F. In a small bowl, whisk together flour and baking soda; set aside. In a mixer on medium speed, beat butter and sugars until pale and fluffy, 1–2 minutes. The butter/sugar mixture should stick evenly against the side of the bowl. No lumps. Add oil and mix until smooth. Add dry ingredients and stir until just combined.
Using a teaspoon scoop out a bit of dough and shape into balls of 1″ diameter. Place dough balls 2″ apart on baking sheets lined with parchment paper. Bake 1 sheet at a time until cookies crack on top and are just set, about 16 minutes. Do not wait for the cookies to brown at the edges! If that happens, all is lost and the cookies are burnt. Start again.
Transfer to a wire rack and let cool before dreaming away.