Jewish cookies are a true classic, and in many families, it's one of those cookies that just has to be in the cookie tins every year.
Recipe for homemade jewish cookies
Jewish cookies are a true classic, and for many families, it’s one of the cookies that simply must be in the cookie tins every year.
Here we give you a very simple recipe for these delicious cookies, so you can also make them part of your Christmas tradition.
The recipe yields 125 cookies, so there’s enough for a large family or to last a long time.
Servings: Pcs.
Homemade Jewish Cookies
Jewish cookies are a true classic, and in many families, it’s one of those cookies that just has to be in the cookie tins every year.
Ingredients
- 500 gram Wheat Flour
- 190 gram Powdered Sugar
- 375 gram Butter
- 1 pcs. Egg
- 1 pcs. Egg for brushing
- Cinnamon Sugar for decoration
Instructions
- Combine flour and powdered sugar in a mixing bowl.
- Cut the butter into small pieces and add them to the bowl.
- Crumb the butter into the flour mixture until the butter resembles grated Parmesan.
- Add the egg.
- Knead all the ingredients together into a uniform dough. Knead as briefly as possible and stop as soon as the dough is cohesive.
- Roll the dough out thinly with a rolling pin to a thickness of about 3 millimeters.
- Cut out the cookies with a cookie cutter – you can also use a glass – about 5 centimeters in diameter.
- Place the cookies on baking sheets lined with baking paper.
- Whisk the egg with a fork in a deep plate.
- Sprinkle the cookies with cinnamon sugar.
- Bake the cookies for 6-8 minutes at 200 degrees Celsius (392 degrees Fahrenheit) (180 degrees Celsius (356 degrees Fahrenheit) for convection oven).
- Let the baked cookies cool on a wire rack.