Buttery little cookies from Denmark topped with almonds and cinnamon sugar! I really don't know why they are called Jewish cookies?! They have a great crunch and are not too sweet.


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Makes about 40 cookies

you will need:
16 tablespoons butter, softened
3/4 cup sugar
1 large egg
2 1/2 cups all-purpose flour
pinch of salt
1 teaspoon baking powder
1/3 cup chopped almonds
1/2 cup sugar
1 teaspoon cinnamon

  1. In a large bowl cream butter and sugar until smooth, add the egg and mix well.
  2. Add flour, salt and baking powder and mix until smooth, the dough will seen a little sticky.
  3. Wrap dough in plastic and let it rest at least 4 hours in the fridge. Overnight is best.
  4. Heat oven to 400F.
  5. Roll out the dough out thin in a little flour.
  6. Use cookie cutters and cut out circles and hearts. Place on a baking tray covered with parchment paper.
  7. Mix the sugar and cinnamon in a small bowl.
  8. Top each cookie with a little almonds and the sugar mixture.
  9. Bake until golden, about 7-8 minutes.
  10. Cool on a wire rack.

TIP:

Store in a sealed cookie tin.



Buttery little cookies from Denmark topped with almonds and cinnamon sugar! I really don't know why they are called Jewish cookies?! They have a great crunch and are not too sweet.
Photography by Paul "Sweet Paul" Lowe

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