Print
Jewish Christmas Cookies
Traditional Christmas cookies topped with cinnamon sugar and almonds. My family recipe
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 4 hours 38 minutes
-
250
grams
flour and some more
-
175
grams
butter
cold
-
125
grams
brown sugar
-
1/2
teaspoon
ammonium bicarbonate or baking soda
-
1
egg
Topping
-
1
egg
to brush the cookies with
-
3
teaspoons
sugar
-
1
teaspoon
cinnamon
ground
-
50
grams
almonds
blanched & chopped
-
Mix flour and ammonium bicarbonate
-
Chop the flour and butter together - like you do for a pie crust.
-
Add the rest of the ingrediens and knead it together. You will probably need to add more flour. The dough shouldn't be very sticky.
-
The dough will need more flour than the recipe says. It should not be sticky or it will be very hard to work with.
-
Put it somewhere cold until the dough is completely cool. This will take a few hours
-
Roll it thinly (3 mm) and use the cookie cutters to cut thin cookies - like with gingerbread cookies.
-
Brush them with egg and add a topping of chopped almonds, sugar and cinnamon
-
Bake for about 8 minutes at 200 C in convection oven or 225 C in a regular oven. Or until the edges turn golden.