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