Swedish Dream Cookies

Prep Time: 15 mins + 2 hours to cool | Cook Time: 30 mins | Course: Dessert | Yield: 36-40

Browned butter and cardamom marry in these lovely shortbread cookies with an almond sunk in the middle. Ok so it's the dark chocolate turbinado sugar and sea salt coated almonds that found their way in the middle of the cookie that dreams are made of. These have some chill time for the browned butter to rechill but after, the recipe comes together quickly in a food processor. Always inspired by the elfin like magic of Dorie Greenspan in her Dorie's Cookies Cookbook. I wonder how they would turnout with a bit of lingonberry conserve in the middle…

2 sticks butter

2 cups flour

1 tsp cardamom

1 tsp baking powder

½ cup sugar

½ tsp sea salt

2 tsp vanilla

36-40 almonds (or dark chocolate covered almonds with turbinado sugar and sea salt)

Brown the butter in a medium large skillet over medium low heat until the butter is nicely browned and a bit foamy, may take 15-20 minutes. Be careful not to over brown or scorch the butter. Chill in a pie plate for up to 2 hours then cut into tablespoon sized chunks. If doing this the night before or leaving it in the fridge for longer, Dorie recommends letting it warm up a bit for ease of cutting; maybe dipping the pie plate briefly in warm water. 

Preheat oven to 350*. Layer flour, cardamom, baking powder, sugar, sea salt and browned butter chunks in the food processor. Pulse until the mixture has come together and is evenly dispersed. Pour in the vanilla and pulse a couple more times to distribute. Cover 3 baking sheets with parchment or a baking silpat and drop by rounded teaspoonfuls. Place an almond in the center of each cookie and bake for 16 minutes.