Jewish Shortbread

Rating: 4.13 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 325 degrees F (165 degrees C).

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  • 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.

Nutrition Facts

Per Serving:
96.1 calories; 0.9 g protein; 9.5 g carbohydrates; 13.6 mg cholesterol; 36.5 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

ChrysintheKitchen
Rating: 5 stars
09/29/2009
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 have 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! Read More
Helpful
(7)

Most helpful critical review

LORRINE
Rating: 1 stars
12/09/2004
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 everything 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! Read More
Helpful
(5)
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
ChrysintheKitchen
Rating: 5 stars
09/29/2009
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 have 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! Read More
Helpful
(7)
ChrysintheKitchen
Rating: 5 stars
09/29/2009
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 have 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! Read More
Helpful
(7)
LORRINE
Rating: 1 stars
12/09/2004
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 everything 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! Read More
Helpful
(5)
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kristi
Rating: 4 stars
12/04/2005
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. Read More
Helpful
(4)
di
Rating: 4 stars
12/07/2008
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 sheet then removing when cool worked better Read More
Helpful
(2)
Water_Goddess
Rating: 5 stars
12/04/2009
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 Read More
Helpful
(1)
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mpren
Rating: 5 stars
12/04/2012
Loved them! Fantastic easy to make and everyone in the family from tiny to big really enjoyed them. Read More
Helpful
(1)
Mandy Prenger
Rating: 5 stars
12/16/2018
My whole herd LOVES these! So tasty and easy to make. The chef who tossed them in the garbage and gave them one star has no clue on what they missed out on. Thank you for sharing! Read More
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