Swedish Dream Cookies {Dromkakor}

So last we met I had decided that I was going to put less pressure on myself.  Ha!  That didn't last long.  Not only am I in the midst of trying to finish up a family cookbook project before Christmas (2 recipes left to make and photograph- yay!)  but I went and decided to up the stakes here on this little old blog as well.  I've decided to do something that I've never tried before and do a series of themed posts from now until the end of the year.  How's that for slowing down and not feeling like I have to live up to any standard? 

If nothing else, it will certainly put some pressure on the waistband of my jeans (cue the groans for the cheesy joke now). 

So what's this theme all about, you might ask?  Here in Germany there is no Thanksgiving (duh), so things move along from apples and pumpkins right to Christmas.  And pretty quickly too.  The world-famous Christmas markets start up next week and my family is skipping the turkey this year and heading to Munich for the first market of the season.  Can't.  Wait. 

All the holiday hub bub has me thinking about my favorite part of Christmas.  The cookies.  So inspired by our travels and surroundings I decided to feature a selection of European cookies.  Some are simple and perfect for the busy holiday season and some are time consuming traditional cookies of the season.  I'm starting simple with a cookie from a country I haven't been to yet, but it's on the bucket list.  I must admit, I'm really tickled about the whole thing.  This is going to be so much fun!

Swedish Dream Cookies {Dromkakor}
Makes about 4 dozen cookies.  Very slightly adapted from Saveur.
For the printable recipe, click here.

These cookies are about the simplest things I can imagine making (next to good old American chocolate chip ones).  No fancy equipment or exotic ingredients required here.  They are crisp and melt in your mouth, in other words truly dreamy just as their name suggests.  I added just the tiniest bit of nutmeg to the dough which isn't a pronounced flavor but adds to the buttery richness of the cookie.  They remind me of a brown butter cookie with their nutty caramel-ly undertones but with none of the extra work required.  They may just become my go-to, in a pinch cookie.  And yours too.

1 2/3 cups all purpose flour
3/4 tsp freshly grated nutmeg
1 tsp baking soda
8 tbs softened butter (1 stick)
1 1/4 cups cane sugar
1 1/2 tsp vanilla extract or 2 tsp vanilla paste
1/3 cup canola oil

Preheat your oven to 300 degrees.

In a small bowl, stir together the flour, nutmeg and baking soda.  Set aside.

In a large bowl, beat together the butter and sugar until pale and fluffy.  Add in the vanilla and beat for another few seconds until thoroughly mixed.  Add the oil and stir together until smooth.  Slowly stir in the flour mixture just until combined.

Portion the dough 1 tablespoon at a time into balls.  Place the balls 2 inches apart on parchment lined baking sheets.  Bake the cookies one sheet at a time for about 25 minutes.  The cookies will crack on top slightly and be very pale golden brown.  Cool on a wire rack before serving.