Swedish Dream Cookies

Instructions

1. Prepare the baking sheets
   Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. Cream butter and sugar
   In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.
3. Add wet ingredients
   Add the vanilla extract, ammonium carbonate (or baking powder), and vegetable oil to the butter mixture. Beat until well incorporated, scraping down the sides of the bowl as needed.
4. Mix dry ingredients
   In a separate bowl, whisk together the flour, cardamom, and salt until well combined.
5. Combine wet and dry ingredients
   Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix. The dough should be soft but not sticky.
6. Shape the cookies
   Roll the dough into small balls, about 1 tablespoon each. Place them on the prepared baking sheets, leaving about 2 inches between each cookie as they will spread slightly. If desired, sprinkle the tops with coarse sugar.
7. Bake the cookies
   Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden. Do not overbake - they should remain pale on top.
8. Cool and store
   Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Once cooled, store in an airtight container for up to 1 week.