Ingredient: butter

Jewish Christmas Cookies

Jødekager

These cookies were developed by Jewish bakers in Copenhagen in the 1800’s at some point. They are part of the Danish Christmas cookie pantheon. If you ask most of my family they are the best part. This version is my family’s recipe but I have also found two old ones. I am not sure where my mom got it, but it is her recipe.

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Brown Christmas Cookies

Brunkager

“Brunkager” is a old danish type of cookies from the wood stove era, like most of the other Danish cookies. They are one of my favourite cookies for two reasons, they are extremely crisp and they are fast to bake. I always make the dough in advance, freeze it and bake it when I want to have something on hand for guests and want the house to smell of Christmas. It doesn’t hurt that they are really tasty. I think this year’s recipe is the most tasty I have had yet. The early recipes for “brunkager” show up in danish recipe books around 1835 and they are related to gingerbread cookies.

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Salt crust dough

Some pies call for a dough for the crust that isn’t really all that eatable – a salt dough that mostly serve to keep the meat moist. The recipe for this salt crust dough isn’t extremely salt and it is eatable – unlike some of the most pie crusts that is just water and rye flour.

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Short crust (postej låg)

This is an unsweetened shortcrust that works very well for meat pies such as my game pie and my pork and chicken pie. You need the shortcrust as the lid of the pie and my piecrust recipe for the sides. You can also just use an oven proof dish and add a short crust lid to it. Can be frozen. Keep Reading

Pebernødder (peppernuts)

A traditional Danish (and German) Christmas cookie that dates back at least to the renaissance. This is not the old recipe though but the modern one we tend to bake for Christmas in my family. This is a large portion, but you can make a smaller portion if you really want to.

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Danish “Fastelavnsboller”

Old school danish buns served at carnival, which is held on the day leading up till lent. It is a bun filled with custard.

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Danish "Fastelavnsboller"
Old school danish buns served at carnival, which is held on the day leading up till lent. It is a bun filled with custard.
Course Baked Goods, Buns
Cuisine Danish, Holiday Food
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
buns
Ingredients
Custard Filling
Dough for the buns
Frosting
Course Baked Goods, Buns
Cuisine Danish, Holiday Food
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
buns
Ingredients
Custard Filling
Dough for the buns
Frosting
Instructions
Custard filling
  1. Milk, cream, sugar and vanilla to the boil and remove from heat.
  2. Wip eggs and cornstarch together.
  3. Mix the egg mixture and milk mixture into the pan and bring to the boil again and remove from heat.
  4. Set the filling aside to cool while you make the dough.
Dough for the buns
  1. Heat the milk until it is warm and melt the butter in milk.
  2. Dissolve the yeast in the milk and butter.
  3. Add the eggs. Then add the sugar and flour a little at a time until you have a dough that looks like ordinary dough.
  4. Knead it.
  5. Preheat the oven to 200 C
Assembling and baking
  1. Roll out the dough and cut squares out of the dough.
  2. Roll out the dough and cut squares out of the dough. Place a teaspoon of the filling in the middle of the dough square
  3. Fold the corners into the filling so ends is under the ball. It is a bit like making dumplings. Put the bun on baking tray (with baking paper) with the gathered ends under it.
  4. Put the bowl on baking tray (with baking paper).
  5. Leave to rise for the 20-30 min
  6. Bake the buns for 20-30 minutes at 200 C.
Frosting
  1. Start with icing sugar and cocoa and pour a little water at a time until you have a reasonable thickness glaze
  2. Frost each bun once they have cooked a bit from the oven. Or you will have frosting all over.
  3. Leave the buns to cool before eating them.