Jødekager And Sukkerkager (Danish Shortbread Cookies)

• 2 cups flour
• 95 sugar gramsconfectioner's
• 7/8 cup butter cold, cut into small pieces
• 1/2 egg
• 1 egg yolk
• coarse sugar crystals
• 1 egg
• 3 tablespoons granulated sugar
• 2 tablespoons ground cinnamon
• 1 egg white
• confectioner's sugar
• chopped hazelnuts or pistachios

1. Prepare the dough. Mix flour, confectioner's sugar, butter and egg, using fingertips until smooth.
2. Form 2 strands of dough 4 to 5 cm in diameter.
3. Coat one of them in the beaten egg yolk and the coarse sugar.
4. Wrap them in plastic and refrigerate for about 1 hour.
5. Preheat oven to 200 degrees Celsius.
6. Slice the first roll to make cookies 0.5 cm thick.
7. Arrange them on a baking sheet lined with parchment paper.
8. In a small bowl, mix sugar and cinnamon.
9. Brush cookies with the beaten egg and sprinkle with the cinnamon/sugar mix.
10. Bake for 6-8 minutes.
11. Let it cool on a wire rack.
12. Slice the other roll to make cookies of 0.5 cm thick.
13. Arrange them on a baking sheet lined with parchment paper.
14. Bake for about 6 to 8 minutes.
15. Let cool on a wire rack.
16. Prepare the frosting. Beat the egg white and gradually add the sugar until creamy and thick.
17. Glaze the cookies with the frosting, and inmediatly sprinkle with chopped pistachios or hazlenuts.
18. Let them set for 1 hour.

flour, sugar, butter cold, egg, egg yolk, coarse sugar crystals, egg, granulated sugar, ground cinnamon, egg, s sugar, hazelnuts

Taken from www.yummly.com/recipe/Jdekager-and-Sukkerkager-_Danish-shortbread-cookies_-782139 (may not work)