Part three, of the Christmas cookie extravaganza 🙂 this weekend I baked jødekager whilst watching Elf, and it was so festive I almost couldn’t contain it. That film just has such an awesome soundtrack. And anything involving a cookie cutter has got Christmas written all over it. Do non-Christmassy cookie cutters even exist? Unfortunately my most favourite cookie cutter, a little pig cookie cutter, is at my parents’ house, so there will be no little piggie shaped cookies this year. We also have a giraffe cookie cutter, I’m sad to say I also forgot to get that one. So hearts, stars and Christmas trees had to suffice.
The literal translation of jødekager is ʽJewish cakesʼ; the theory is that the cookies got their name because they resembled a type of cookie/biscuit that was traditionally sold in Jewish bakeries and shops in Copenhagen a few hundred years back. They’re basically a crispy, buttery cookie with cinnamon sugar and almonds on top, and they are super yummy, sort of like a Danish snickerdoodle. We almost always make them at my house around Christmas time, ever since I was little.
You can roll the dough into logs and slice it, after cooling, or go the traditional route and roll/cut out the dough, as I did here 🙂 Happy baking!
Adapted from Louises madblog
- 250 g (2 cups) flour
- 150 g (2/3 cup) butter
- 100 g (1/2 cup) sugar
- 1 egg
- about 40 g (3/8 cup / 1.5 ounces) blanched + chopped/sliced almonds
- 3 tbs sugar + 2 tbsp ground cinnamon
- 1 egg (for brushing)
Rub the butter into the flour; add the sugar, then mix the egg in with your fingers and press the dough together.
Cover the dough in the bowl and leave in the fridge for at least half an hour.
Roll out on a lightly floured surface, as thinly as you can – about 2-3 mm – and cut into desired shapes.
Place on a baking sheet covered in baking parchment. Brush with egg.
Mix the cinnamon and sugar in a small bowl. In another small bowl, add a bit of cinnamon sugar to the almonds.
Sprinkle a bit of cinnamon sugar on each cookie, followed by a bit of the almonds.
Bake at 200°C/400°F for 6-8 minutes, until lightly golden. Carefully transfer to a cooling rack to cool completely.
The cookies will keep for 2-4 weeks in a cookie tin/airtight container (if using a plastic container, be sure to line it with baking parchment to keep the cookies from getting soft).
Makes for about 45 cookies (depending on how big your cookie cutters are).