Jane’s Kitchen: Icelandic Jewish Cookies

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Icelandic Jewish Cookies

Read the full story on the incredible roots of these cookies.

 

Icelandic Jewish Cookies

2 cups flour 

1/2 teaspoon salt 

1/2 teaspoon cardamom 

1/2 teaspoon baking powder 

2 sticks unsalted butter, room temperature 

1/2 cup granulated sugar 

1 egg, lightly beaten 

 

Toppings 

1/4 cup sliced almonds, sliced or finely chopped 

1/4 cup raw or turbinado sugar 

1/4 teaspoon espresso powder 

1 tablespoon honey, warmed 

 

Stir flour, salt, cardamom, and baking powder together. 

Cream the butter and sugar in a stand mixer or by hand. Mix in the beaten egg, then add flour mixture and mix well. Press dough into a log 1 1/2 – 2 inches in diameter. Wrap in wax paper. Chill thoroughly (at least 1 hour) until firm. 

Preheat oven to 375 F (350F Convection). Slice dough into 1/8-inch slices and place on lightly greased cookie sheet 1 inch apart. 

Dissolve espresso powder in the warm honey. Brush onto tops of cookies and sprinkle with the sugar almond mixture. Bake for 8 minutes, or until they are a light brown. Remove to wire rack until cool. Store in airtight containers. Not very sweet, but they go really well with cranberry poached pears. 

 

Yield: 3 dozen 

 

Modified from this recipe on the Nosher.