Jewish cookies

Name: Jewish cookies
Ingredients: 500 g plain flour; 250 g butter; 250 g sugar; 1 tsp hjartarsalt (baker's ammonia, ammonium carbonate; use baking powder if you can't get it); 2 eggs

Oven: 200 °C200 °C (400 °F)

Ingredients

500 g plain flour1 lb plain flour
250 g butter9 oz butter
250 g sugar9 oz sugar
1 tsp hjartarsalt (baker's ammonia, ammonium carbonate; use baking powder if you can't get it)
2 eggs

Method

Mix the flour, sugar and hjartarsalt, rub in the butter, then knead with the eggs into a smooth dough. Chill for about an hour.
Heat the oven to 200°C. Roll the dough out thinly and cut out rounds. Place on baking sheets lined with baking paper.Heat the oven to 400 °F. Roll the dough out thinly and cut out rounds. Place on baking sheets lined with baking paper.
Bake at 200°C for 7–10 minutes, until pale golden.Bake at 400 °F for 7–10 minutes, until pale golden.

As she wrote it

Gyðingakökur.

500gr. hveiti - 250gr. smjör 250gr. sykur - 1 tsk. hjartasalt 2 egg

200°c í 7-10 min.