|A traditional Jodenkoeken cookie can.|
The story goes that Davelaar, a cookie baker, bought a bakery from a retiring Jewish baker in the early 1920. The bakery was famous for these large, sweet and buttery cookies and Davelaar continued to bake them, selling them in metal cookie cans and charging a deposit. During the seventies, the name of the cookie was considered not-politically-correct and Davelaar changed it for the export cookies, but never did for the national market. To this day it's called "Jodekoek" or Jewish cookie.
The size of the cookie is most remarkable, it measures a whopping 3.5 inches across. Not very impressive for an American cookie, but most certainly for a Dutch one. The ingredients are few but come together wonderfully as a sandy, buttery cookie: do make sure you use top quality ingredients.
1 stick of butter, room temperature
1 tablespoon milk
1/2 teaspoon cinnamon
pinch of salt
1 cup of self-rising flour, packed
Cream the butter and the sugar. Add the milk, the cinnamon and the sugar. Knead the flour into the mix, blending all the ingredients. Wrap in foil and refrigerate for an hour.
Preheat the oven to 350F.
Dust the counter with flour and roll the dough thin, about 1/4th of an inch or less. Cut out the cookies with the help of a canning ring for widemouth jars, it's the right size. Place the cookies on parchment paper on a sheet pan and bake for approximately 15 minutes until golden brown. The last few minutes you may want to keep an eye on the cookies as they "over-brown" rather quickly.
Enjoy with a cup of hot tea, coffee or hot chocolate.