Jewish Shortbread6 Reviews
- Prep: 30 min
- Cook: 20 min
- Ready In: 50 min
“This is a lovely, not too sweet shortbread, topped with cinnamon sugar. I use walnuts, but feel free to use any nut you wish!” - by Tasha
Original recipe yields 36 cookies
- Preheat the oven to 325 degrees F (165 degrees C).
- 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.
- 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.
Amount Per Serving (36 total)
- 96 cal
- 6.3 g
- 9.5 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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 recipe. I ..." See morehave been trying to find it for quite a while now. I grew up in Toronto and there was a little Jewish bakery by me that made just these sorts of cookies. They closed down and I missed tasting these. Thanks for the recipe!"
"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...." See more"
"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, ever..." See moreything turned into crumbs when you try to lift the cookies onto rack to cool. I dumped everything into the bin, will not try it again but nice smell though !"
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