recipe reviews for:

Swedish Dream Cookies

“Delicate melt in your mouth almond coconut cookie. Baker's ammonia (ammonium bicarbonate) is also known as hartshorn. It is an old form of leaving that was mainly used before the arrival of baking powder. During baking it releases an unpleasant odor, that does not affect the taste of the cookies. It can be found in drugstores and some specialty baking stores”

Sort reviews by:
DATE
RATING
MOST HELPFUL

Reviewed: Dec. 18, 2010

this is almost identical to my grandmothers recipe (she didn't use almond) and it is one of my holiday favorites. Don't be afraid that it smells bad when you bake them... but bake a lot and enjoy - they keep for a very long time!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

plala23

Cooking Level: Expert

Home Town: Modesto, California, USA

Reviewed: Dec. 3, 2009

If you cannot find baker's ammonia (hartshorn) locally you can purchase it through the King Arthur Flour website (kingarthurflour.com). It does make a difference especially in the crispness of the cookies it is used in and worth trying to find as the other review has said. Yummy!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Allypal

Cooking Level: Expert

Home Town: Pullman, Washington, USA

Reviewed: Jun. 29, 2009

I guess the ammonia must be the magic ingredient. I could not find and substituted baking powder, baking soda, and salt, and the result was the blandest cookie ever.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CurlGirl

Reviewed: Dec. 21, 2008

These are similiar to my aunts recipe. You must use the ammonia or it won't turn out right. You can find it at alot of german stores. YUM

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LaurenAnne

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Jun. 15, 2007

I had the opportunity to find out exactly what hartshorn does for a recipe, since I accidentally forgot to bring it with me to the beach, where I first tried this recipe. The results of that batch were okay--others liked them--but to me they were heavy and dull. When I returned home and could actually use the hartshorn I'd bought for this recipe: oh, wow!!! This recipe--plus the hartshorn--is a holy grail for me. The texture is substantial but has a light, clean, dry crunch that I now know is characteristic of hartshorn. Do go to the trouble of finding some for these cookies; it's definitely worth it!

Was this review helpful? [ YES ]
17 users found this review helpful