Jødekager

a.k.a. Beer Cookies

 

 

 

 

 

 

 

“When my friend at work, Michele, told me about an old recipe card she had discovered, I could hardly believe my ears.  The family recipe combined beer and cookies in a wonderful blend.  I was convinced that I had been delivered a road map to Heaven.  Thin and crispy, with a magical hints of lemon and beer, this treat tastes like a cookie that has been kissed by angels.  Try one and you too will believe.  Enjoy!”

PS – What’s not to like about a cookie that features beer, has Danish roots, and includes this wild letter ø?  Nothing, that’s correct.  It’s all good, buddy.  Certainly good enough for a postscript.

1/2 cup Butter

1/2 cup Sugar

1/2 teaspoon Lemon Extract

1 Tablespoon Beer (I prefer Lakemaid Beer, my favorite lager.  Plus, it reminds me of Summer and the mermaids that live in Minnesota’s lakes, also a magical pairing)

1 cup Flour

1/2 teaspoon Cream of Tartar (I just like saying the word, “tartar.” It sounds very fancy, especially when you say it with a fake French accent.)

1 Egg White

Sugar for sprinkling

 

Cream the butter and 1/2 cup sugar.

Mix in the lemon extract and Lakemaid Beer (You can use another lager, but you’ll be missing out.)

Mix in the flour and Cream of Tartar (Sounds like Tartar is a wondrous land and the cream is its mysterious elixir.)

Wrap the dough in plastic wrap and cool in the refrigerator for two hours.

Preheat oven to 375 degrees.

Roll dough thin (about 1/8th inch thick) and cut into circles using a two inch diameter biscuit cutter.

Brush on egg whites.

Sprinkle with sugar.

Place on parchment paper lined baking sheets.

Bake for 8 minutes or until lightly browned.  Keep a close eye on these bad boys.  They are thin cookies and will burn easy.

 

Makes about 36 cookies.

Revised Source: one of the most talented bakers that I know, my friend, Michele Hoeschen.