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57 m servings 140 cals
Serving size has been adjusted!
Original recipe yields 25 servings


  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. 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.
  3. Add sugar, baking powder, vanilla and cardamom; beat until combined. Stir in flour.
  4. 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.
  5. Bake until golden brown, 12 to 15 minutes. Remove to wire rack and cool.

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Read all reviews 10
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The browned butter gives this cookie a lovely color and flavor. Next time I will increase the cardamon as it was barley detectable over the browned butter flavor. There was a question about th...

I would give this 5 stars, except that Drommar are NOT traditionally made with cardamom, so I always leave that out. Drommar are not easy to make, so I thought I would leave a few tips: 1. Brow...

Except for the cardamom, I've been making this recipe for 40 years--thanks to my Swedish mom. I recently tried this with and without the cardamom with my family, and the reviews are mixed. Som...

Thanks to Marianne, for introducing me to this little hidden gem of a cookie. If you love shortbread type cookies this is the one for you. Like both Marianne and Marie C, I too bake at 300. In m...

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 th...

This was a really good cookie! I LOVE cardamom and had never thought of using it in any dessert other than rice. I think my cardamom might have been a little old though because I had to nearly ...

This is the most delicious shortbread cookie I've ever tasted. Browning the butter adds a delicous flavor, and the cardamom, which I was unsure about (and therefore only used 1/4 tsp.) was subt...

Great tasting cookie. Batter a bit difficult to work with and I only used 1.5 cups flour because it was getting so dry in my mixer! I also doubled the cardamom and could have used more. Nice ...

I love this cookie and it's a nice change of pace from plain shortbread cookies. Browning the butter is an essential step so don't skip it. The cardamom mellows out overnight and is subtle. I...

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