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A Danish cutout cookie topped with cinnamon sugar and an almond. While these are traditional during Christmas time, the word “Jødekager” means “Jewish cookies”, but we don’t know why they are called that.
Ingredients
- For the dough:
1 cup all-purpose flour
1/2 cup butter, scant (a little less than a 1/2 cup)
1/2 cup superfine sugar
1 large egg, separated
3/4 teaspoons cinnamon or ground cardamom
pinch of salt
- For the garnish:
1 tablespoon granulated sugar
1 teaspoon cinnamon
blanched almonds to decorate (whole or slivered)
Directions
- Make the cookies:
- Pre-heat oven to 300 F (150 C). Set aside the egg white for the garnish. Rub the scant 1/2 cup butter into the flour until the mixture resembles fine breadcrumbs. Add the yolk of the egg, the sugar, salt and the 3/4 teaspoon of spice. Mix the dough with a wooden spoon and then knead until smooth. Roll the dough out on a floured surface until 1/4 inch thick. Cut out small cookie shapes with your favorite cookie cutter and set on a baking sheet lined with parchment paper.
- Garnish the cookies and bake:
- Mix the egg white with 1 tablespoon of sugar and 1 teaspoon of cinnamon and brush over the cookies. Put one whole almond, or a sprinkling of slivered almonds, in the centre of each cookie. Bake 20 minutes or until light brown (keep an eye on them…they may brown faster if they are very small).
Notes
- Submitted by James from The Green Chronicle.