Jodekagar recipe
information
These cookies are known as Jewish cakes in Denmark.
ingredients
3 cups all-purpose flour
1/2 teaspoon salt
1 cup margarine
1 egg, lightly beaten
2 drops almond extract
1 cup sugar
1 egg beaten with 2 teaspoons water
1 tablespoon ground cinnamon
1 cup chopped almonds
1/2 teaspoon salt
1 cup margarine
1 egg, lightly beaten
2 drops almond extract
1 cup sugar
1 egg beaten with 2 teaspoons water
1 tablespoon ground cinnamon
1 cup chopped almonds
method
1. Sift the flour and salt into a bowl. Rub the margarine into the flour with the fingertips until mixture resembles fine breadcrumbs. Stir in the beaten egg, almond extract, and 3/4 cup of sugar. Knead just until the dough is smooth. Put dough in a plastic bag and refrigerate for 30 minutes.
2. Preheat the oven to 425°F.
3. Lightly grease a cookie sheet.
4. Roll out dough to 1/2 inch thickness and cut it into shapes with cookie cutters (circles or stars).
5. Arrange on cookie sheets and brush them with the egg-beaten mixture.
6. Sprinkle cookies lightly with remaining sugar, the cinnamon, and the chopped nuts.
7. Bake for about 5 minutes, or until lightly browned at the edges. Cool on a rack.
2. Preheat the oven to 425°F.
3. Lightly grease a cookie sheet.
4. Roll out dough to 1/2 inch thickness and cut it into shapes with cookie cutters (circles or stars).
5. Arrange on cookie sheets and brush them with the egg-beaten mixture.
6. Sprinkle cookies lightly with remaining sugar, the cinnamon, and the chopped nuts.
7. Bake for about 5 minutes, or until lightly browned at the edges. Cool on a rack.
serving amount
makes 40
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more information
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