Jewish Shortbread

Jewish Shortbread

6
Tasha 0

"This is a lovely, not too sweet shortbread, topped with cinnamon sugar. I use walnuts, but feel free to use any nut you wish!"

Ingredients

50 m servings 96 cals
Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. In a large bowl, cream together the butter and 1/3 cup of sugar until smooth. Mix in the walnuts, vanilla, salt and flour until well blended. Shape tablespoonfuls of dough into crescent shapes. Place 1 inch apart on an ungreased baking sheet.
  3. Bake for 15 to 20 minutes in the preheated oven, until the bottoms begin to brown. In a small bowl, mix together the remaining 1/2 cup of sugar and cinnamon. Roll the cookies in the cinnamon sugar while still hot. Cool completely before storing in an airtight tin.
  • profile image

Your rating

Cancel
Submit

Reviews

6
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I couldn't be bothered to make them into crescents. I made them into rounds. I didn't want too much sugar on it so I just rubbed some on the top rather than rolled them. But I LOVE this recip...

I thought this was a good recipe, I used pecans instead of walnuts. The smell is wonderful. I also like it with a little nutmeg mixed with the cinnamon.

I think there's too much fat in the recipe, dough is too soft & the cookie spread too much while baking, at 15 mins of baking, cookies still very soft, I removed them from the oven after 20 mins...

We discovered we were out of any and all extracts; Substituted 2 TBSP rum. Yum! The warm cookies fell apart when I tried to roll them in cin/sug mixture. Sprinkling mixture over cookies on bake ...

Loved them! Fantastic, easy to make and everyone in the family from tiny to big really enjoyed them.

my brother and father are both Jewish so this recipe was wonderful for them.They loved everything! not to sweet and not to plain it's just right