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The Hirshon Danish Jewish Christmas Cookies - Jødekager

The Hirshon Danish Jewish Christmas Cookies – Jødekager

  • Author: The Generalissimo


Units Scale
  • 225 grams sugar
  • 335 grams pastry flour (preferred) or A/P
  • 168 grams light brown sugar
  • Zest from 1/2 lemon, finely-minced
  • 8 green cardamoms – papery casing removed, seeds finely-ground
  • 4 tsp. Ceylon cinnamon
  • 1 tsp. fennel seeds, freshly-ground (TFD addition, omit for classic recipe)
  • 85 grams skinless almonds, finely-ground
  • 1 lightly-beaten egg yolk mixed with a dash of rosewater and a bit of bitter almond extract for brushing the cookies before baking


  1. Mix the ingredients (except the egg yolk wash) and knead them together.
  2. Roll out the dough with a bit of flour. Don’t roll them too thinly, about 4 mm would be the right thickness.
  3. Use a cup or a water glass as a cookie cutter or whatever cookie shape cutter you prefer.
  4. Brush with lightly-beaten egg yolk mixture.
  5. Bake the cookies at 350 degrees Fahrenheit until the edges start to turn golden.