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Jewish Cookies I

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)

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About the dish

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.

How to make it

  1. 1

    Mix the dry parts

    Mix the sugar, flour, cream, cognac and the blanched, ground almonds.

  2. 2

    Knead in the butter

    Work the cold butter into the mixture and knead into a smooth dough.

  3. 3

    Roll and cut out

    Roll the dough out thin and cut out cookies with a cookie cutter or a glass.

  4. 4

    Bake

    Place the cookies on a baking sheet and bake them pale yellow in a moderately hot oven (about 180–190 °C (375 °F)).

Changes from the original

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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 560) → Modernised~79% of the text changedremovedadded
750 gr. hvetemel g hvetemel. 500 gr. g usaltet smør (kaldt). 500 gr. sukker g sukker. 5 spiseskeer fløte spsk fløte. 1 spiseske konjak spsk konjakk. 250 gr. g søte mandler Sukker, (skåldet og malt). Bland sukker, mel, fløte, konjak konjakk og de skoldede, støtte mandler blandes, heri eltes skåldede, malte mandlene.. Elt det utvaskede smør; arbeides kalde smøret inn i blandingen og arbeid til en jevn deig, kjevles tyndt deig.. Kjevle deigen tynt ut og utstikkes stikk ut kaker med jern kakeform eller glas. Lægges paa plate et glass.. Legg kakene på stekeplate og stekes lysegule. stek dem lysegule i middels varm ovn (ca. 180–190 °C).

Note on Modernised

Mål modernisert (gram, spiseskjeer til spsk). «Utvasket smør» er angitt som usaltet smør, «støtte mandler» som malte, skåldede mandler. Steketemperatur er anslått for moderne ovn.

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Frequently asked questions

How thin should the dough be rolled out?
The dough should be rolled out thin and cut with a cookie cutter or a glass. Thin cookies give crisp results – bake them only until pale yellow, not brown.
What does "washed butter" mean in the recipe?
It is butter that has been kneaded/washed in cold water to remove the salt and the buttermilk. Today just use unsalted butter, cold or soft enough to be worked into the flour, sugar and almond mixture.
How are the almonds prepared?
The 250 g of sweet almonds are blanched (the skins are removed after soaking in boiling water) and pounded/ground fine before being mixed with the sugar, flour, cream and cognac.
How many cookies does the recipe make, and where does it come from?
The recipe yields about 60 cookies and comes from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 560.

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