We have a category with traditional Danish Christmas recipes – please take a look if you are interested in getting inspired.
Jewish Cookies
50 cookies
Preparation time: 1 hour
Danish title: Jødekager
Cuisine: Danish
Ingredients:
Cookie dough
150 g (5.5 oz) butter
250 g (9 oz) all-purpose flour
100 g (3.5 oz) sugar
1 egg
Garnish
1 egg
50 g (2 oz) almonds, chopped
3 tbsp sugar
2 tsp cinnamon
Instructions:
Step 1: Pour the flour and the butter into a large bowl. Use your hands to crumble/mix the butter with the flour. Add the sugar and mix.
Step 2: Add one egg and knead the dough.
Step 3: Cover the bowl with some plastic foil and place it in the fridge for about 30 minutes.
Step 4: Roll out the dough into a sheet with a thickness of about 2-3 mm (~1/10 inch).
Step 5: Use a small glass with a diameter of about 5-6 cm (~2 inch) to cutout the cookies.
Step 6: Place the cookies on an oven tray lined with parchment/baking paper.
Step 7: Brush the cookies with a beaten egg.
Step 8: For the garnish. Chop the almonds and mix them with sugar and cinnamon. Sprinkle the mixture over the cookies.
Step 9: Bake the cookies at 200 C (400 F) for about 6-8 minutes.
Step 10: Keep the cookies in a glass or cookie jar with some baking paper at the bottom so that they stay crisp.
By Kim Nielsen
[lastupdated]
Pete Giegerich
Grew up watching and eating Jodekager and Brunkager being made. Will now make some for Christmas 2015 and surprise the family with this wonderful find. I’m tempted to make some soon.
Louise Dam
I’m so glad we could help you with this recipe. Good luck with the baking. I say you should make some right ahead. Just to be ready for christmas :-)
Frida
Hej
Jeg synes det er nogle VILDT flotte billeder! Jeg vil derfor høre om det er muligt, at jeg må låne det til et skoleprojekt? Da jeg skal en opskrift. Det er det billede hvor du former kagerne med et glas :)
Louise Dam
Hej Frida
Du må gerne låne billedet :-)
Lado
Thanks for the recipes they came out amazing
Louise Dam
Sounds great! :-)
Robin
How thick do you roll the cookies out to, your directions say 1 inch but it looks more like an 1/8 inch from the pictures
Kim Nielsen
Hi Robin
Thanks for letting me know about this mistake. The correct thickness is about 1/10 inch. I’ve also updated the recipe. :-)
I hope you like the cookies
Regards Kim
Jennifer Sterne
I am going to try your recipe for Jødekage.
I hope I have better success.
Neil Sorensen
My favorite cookie for Christmas. My Grandmother’s recipe called for Baker’s ammonium (ammonium carbonate) for extra crispness.
Kim Nielsen
This is also one of my favorite Christmas cookies. I did not know this trick about the Baker’s ammonium – thanks for sharing :-) regards Kim
Bo
Baker’s ammonium = hjortetakssalt
theo
can you give us some more recipes
Kim Nielsen
Are there any specific recipes your are looking for?
theo
kids recipes so kids can make them
Birgit K Rogers
Can I freeze them , so many cookies to make this year and would like to get started?
Kim Nielsen
Actually, I have never tried to freeze them. However, it think that it is possible. I would do it before they are baked. Then you can bake a fresh batch whenever you feel for it.
Jenny sterne
I baked Jødekager from a different recipe. I measured meticulously.
My Danish granny used to bake them but I thought I would try a different flavour
So I did rum essence as well as the cinnamon and sugar etc.
The dough tasted amazing but the baked cookies not so much.
Quite disappointing actually. I made the dough into a roll for easy slicing
And chilled it well.
They taste sort of floury.
They are not crisp. I had no salts of hartshorn so I saw that I can use baking powder.
Jennifer Sterne
Should I reduce the oven heat slightly for a fan oven?
Kim Nielsen
Yes that would be a good idea. maybe just 15-20 degrees.