Egg-Free Recipes: Drommar | Submitted By: Gail Devens

1 cup butter3/4 cup white sugar1 teaspoon baking powder2 teaspoons vanilla extract1/2 teaspoon ground cardamom2 cups all-purpose flour50 blanched whole almonds, toastedPreheat oven to 350 degrees F (180 degrees C). 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. Add sugar, baking powder, vanilla and cardamom; beat until combined. Stir in flour. 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. Bake for 12 - 15 minutes or until golden brown. Remove to wire rack and cool. Amount Per Serving  Calories: 140 | Total Fat: 8.7g | Cholesterol: 20mg

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 this is it. Please don't make the changes other people have made; this should be a snow white, melt in your mouth shortbread cookie, and please note that it calls for blanched almonds, which means that the skin is removed. If this recipe works, I'll post a more accurate photo. Giving it five stars HOPING that this is the correct recipe. UPDATE: It is the correct recipe. To make this recipe a success DO NOT STIR the butter. It is browned properly when the edge around is brown, and the butter solids are golden. Allow the butter to cool just til it's solid; don't allow it to get hard. Use fresh cardamom; the fragrance of these cookies is amazing. Was this review helpful? [ YES ]
1 user found this review helpful I am about to go try this recipe. I lost the magazine I used to make Drommar every year, and...

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