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Drinks and Coctails Recipes

  Added: Jul 27, 2006  •  Visited (809)  •  Print version Print this recipe (43)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Jewish Cakes
(Jodekager)
What You Need:
  • 16 tablespoons (2 quarter-pound sticks) unsalted butter
  • ¾ cup sugar
  • 1 egg
  • 2½ cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 egg white, lightly beaten
  • ¼ cup cinnamon and ¼ cup granulated sugar combined

  • How To Cook:
    1. Cream the butter and sugar together by using an electric mixer set at medium speed or by beating them with a wooden spoon until light and fluffy. Beat in the egg.

    2. Sift together the flour, salt and baking powder and beat into the creamed butter, ½ cup at a time. Continue to beat until thoroughly mixed. Then form into a ball, wrap in wax paper and chill for several hours.

    3. Preheat the oven to 400°F. Divide the chilled dough in thirds. On a lightly floured pastry board, roll out each third of dough into a circle about 1/8 inch thick.

    4. Using a 2- or 3-inch cookie cutter, cut the dough into rounds. Gather up the excess dough, roll it out again, and cut out additional rounds.

    5. Lay the rounds side by side on a lightly greased cookie sheet, and, with a pastry brush, spread the tops lightly with the beaten egg white. Then sprinkle with the cinnamon-sugar mixture.

    6. Bake 2 sheets of cookies at a time in the center of the oven for about 8 minutes. Remove from the oven and, with a spatula, immediately transfer the cookies to a cake rack. Let them cool thoroughly before storing them in airtight tins.

    To Make: about 3 dozen cookies
    This recipe is also available in:
    Cuisine » Europe » Denmark
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Butter
    Dish » Cookies

     





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