Jødekager, aka Jewish cookies, is another classic Danish christmas cookie. It might seem weird that jødekager is a christmas cookie, but this type of cookies you would find at the jewish bakers in the 1700's in Denmark.
Jødekager has always been a family favorite, and I can't see that changing.
Makes about 60 cookies
- 325 g all-purpose flour
- 250 g butter
- 175 g sugar
- 2 egg yolks
- 1 egg white
- 3 tablespoons sugar
- 1 tablespoon cinnamon
- 30-40 blanched almonds
Mix flour and butter. I use a pastry cutter to incorporate the butter in the flour mixture. Mix until the butter/flour mixture resembles wet sand. Mix in sugar and egg yolks. Be careful not to overwork the dough.
Let the dough cool for 30-45 minutes before rolling it out on a floured surface. It needs to be about 0.1-0.2-inch (3-5 mm) thick. Cut out the cookies with a 2-inch cookie cutter, and place them on a parchment lined baking sheet. Brusk each cookie with egg white, and sprinkle with a mixture of sugar and cinnamon. Place a half almond on top.
Bake the cakes for 5-7 minuters until the edges gets light golden in color.
Cool the cookies on a wire rack and store them in an airtight container at room temperature.