Jødekager is a Danish cookie which was always a part of the traditional Christmas baking at our house while I was growing up. It’s a small round cookie sprinkled with sugar and cinnamon, reminding me of the American Snickerdoodle. There is some confusion as to where Jødekager originated from but most sources believe that the cookies were sold in Jewish bakeries in Copenhagen approximately 150 years ago and I guess that is how they got their name? In any case, they are wonderful little cookies and they are so easy to make. Prepare the dough the night before and then it’s just a matter of slicing, sprinkling and baking, and your kitchen will be filled with the smell of Christmas
Jødekager (makes 55-60 cookies)
For the dough:
330 gram flour (11 3/4 oz.)
250 gram butter, cold (8 3/4 oz.)
200 gram sugar (7 oz.)
2 egg yolks
1 egg white
3 tablespoons sugar
1 tablespoon ground cinnamon
Crumble flour and butter together until it has the consistency of grated Parmesan cheese, this is best done using a food processor. Place in a large bowl and add sugar and egg yolks. Using your hands, knead the dough quickly until dough comes together and it’s homogeneous, careful not to over-knead. Divide dough into 2 or 3 portions and roll each portion into a 2 inch (5 centimeter) log. Wrap each log in plastic wrap and place in refrigerator for 1 to 3 hours or overnight.
Line baking sheets with parchment paper and set aside. Preheat oven to 395 degrees F (200 degrees C).
Lightly beat egg white with a fork to break it up. In a small dish, mix sugar and cinnamon, set aside. Cut logs into 0.2 inch (the thickness of three quarters put together) (5 millimeter) thick slices and place on baking sheet. Brush each slice with egg white and sprinkle a generous layer of sugar/cinnamon mixture on top. Bake in the middle of oven for 5-7 minutes or until golden. Cool on baking sheet for 1 minute before transferring to a baking rack to cool completely. Enjoy!
Source: adapted from Claus Meyer