Jødekager

Danish Christmas Cookies

Author the Civic Kitchen

Yield: 25-30 (3-inch) cookies

Adapted from: Six Dutchess Farm, adapted from Gyldendals Store Kogebog, Under Redaktion Af Nina Leerhøy, Else Vinkel, Lise Bræmme, 1956


Jennifer of Six Dutchess Farm says: "Nothing reminds me of family and holiday warmth more than these traditional Scandinavian butter cookies, also known as Jewish Cookies or Jødekager. Bake a big batch to serve with Christmas tea or coffee or pack them in a colorful tin to give away as holiday gifts. You will have friends asking for them year after year."


Ingredients

Cookie Dough:

300g all-purpose flour, sifted (about 2⅓ cups pre-sifting)

200g unsalted butter, preferably European-style, at room temp (14 tablespoons), plus a little to grease the pans

125g granulated white sugar (½ cup+1 rounded tablespoon)

1 egg

½ teaspoon baking soda

¼ teaspoon kosher or sea salt


Toppings:

1 egg

Pinch of kosher or sea salt

1 tablespoon granulated sugar, or sanding or demerara sugar

1 teaspoon ground cinnamon

½ cup almonds, coarsely chopped

Directions

Make the dough: Mix the dough together in a medium bowl. Use a stand mixer and paddle on low speed, or mix by hand—the dough comes together easily with no machine at all! Mix until no dry areas of flour remain and the butter has disappeared into the dough.
Dump the dough onto your work surface, knead it briefly by hand, and pat firmly into a flattened disc. Wrap snugly in saran wrap and refrigerate for 3 hours or more, or freeze for up to 6 months (defrost overnight in the fridge before rolling).
To proceed, let the dough sit at room temperature until it can be rolled out without cracking, about 20 minutes. While you wait, heat your oven to 350℉. Prepare 2 baking sheets, either greased with butter or covered with parchment paper.
Prepare the toppings: Beat the egg and salt together briskly to make egg wash. Combine the sugar and cinnamon. Have the chopped almonds close by.
Roll and cut: Roll the dough out ⅛ inch thick on a floured work surface. Work efficiently so the dough doesn't become too warm and sticky. If it does, chill it for a few minutes until firm and workable.
Use a 2 to 3-inch round (or heart-shaped, for a non-traditional look) cookie cutter to cut out cookies, placing them on the pans one inch apart. Gather and re-roll the dough scraps, chill briefly, and cut more cookies. Repeat until all dough is used up.
Brush the entire top of each cookie with egg wash. Sprinkle a circle of cinnamon sugar on each one, leaving the edges bare, and top with chopped almonds.
Bake for 12-14 minutes, or until light golden (start checking at 10 minutes). Rotate the pans halfway through the baking time. Let the cookies rest for 5 minutes on the pans, then transfer to a cooling rack. Cookies will keep for up to a month in an airtight container.