Dream Cookies, also known as Swedish Dream Cookies, are very light textured sugar cookies made with baker's ammonia. This recipe, adapted from The King Arthur Cookie Companion, is called Decorator's Dream Cookies because it is a cut-out cookie version of the baker's ammonia cookies. They are light, crisp, sturdy enough to decorate, yet tender rather than hard.
If you've ever wanted to experiment with sugar cookie texture, a little baker's ammonia should be on your shopping list. In Canada you can find it at some grocery stores. I've never seen it on the shelf of a USA grocery store, but you can order it. All that being said, you can make these cut-out sugar cookies without it.
Easy to Work With Dough
This dough is really easy to work with and makes great tasting, very thin cookies. The cookies do puff up a bit, but the taste makes up for the puffiness.
Fiori di Sicilia
Another interesting way to flavor cut-out sugar cookies is to add Fiori di Sicilia which is an orange-vanilla flavoring. It has what people generally describe as a recognizable orange and vanilla flavor. It took me a while to finally buy a bottle, and when I did I ended up not using it all. Personally, a combination of regular vanilla and a scrape or two of orange zest is just as good. Then again, if you grew up on the real Fiori di Sicilia then you will most likely prefer that.
If you've never tried baker's ammonia, it's worth ordering from King Arthur Flour.
Dream Cookies with Baker's Ammonia
1 cup unsalted butter (8 oz)
2 cups confectioners' sugar (8 oz)
2 tablespoon light corn syrup
¼ teaspoon Fiori di Sicilia or 1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baker's ammonia (optional)
1 large egg, beaten with 2 tablespoons water
3 ½ cups (14 ¾ ounce) all purpose flour
Cream butter, sugar, and syrup with an electric mixer. Beat in flavorings and salt.
Dissolve baker's ammonia in egg/water mixture and stir into batter. Stir in flour.
Shape dough into two balls and put each ball in a large zipper bag. Press balls flat, seal bag and chill dough until ready to use.
Roll dough to about ⅛ of an inch thick (can roll thinner if desired). Cut shapes and bake at 350 degrees F. for 8-12 minutes (depending on size of cookie).
Makes about 4 dozen 2 inch cookies