Jewish Cookies I (jødekaker, 1914): a thin Norwegian cut-out cookie made of 750 g flour, 500 g butter, 500 g sugar, 5 tbsp cream, 1 tbsp cognac and 250 g ground almonds; rolled thin, cut out and baked pale yellow.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 560 (falt i det fri)
The first of Erken's two Jewish-cookie recipes in the baking chapter; a rich almond cookie rolled thin and cut out with a cutter.
Mix the dry parts
Mix the sugar, flour, cream, cognac and the blanched, ground almonds.
Knead in the butter
Work the cold butter into the mixture and knead into a smooth dough.
Roll and cut out
Roll the dough out thin and cut out cookies with a cookie cutter or a glass.
Bake
Place the cookies on a baking sheet and bake them pale yellow in a moderately hot oven (about 180–190 °C (375 °F)).
Measurements modernized (grams, tablespoons). "Washed butter" is given as unsalted butter, "pounded almonds" as ground, blanched almonds. Baking temperature is an estimate for a modern oven.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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