This is a lovely, not too sweet shortbread, topped with cinnamon sugar. I use walnuts, but feel free to use any nut you wish!
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 MoreI 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 MoreI 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!
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 !
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.
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
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
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!
My family have been making these every Christmas since the 70's from Best of Bridge. My mom still has that cookbook! We now mostly use ground hazelnuts, we like the flavour of those over walnuts, but I'll still switch it up. My grandmother always used to shape into crescents and I would watch her, and say "This is taking soooo long, just shape them into balls, they'll taste the same!". But noooo, they had to crescents. The torch has been passed and I'm making them now...in balls! Ha! Rolling into balls makes them less likely to fall apart when picking them up off the cookie sheet, and its easier to roll in the cinnamon sugar. Also, when you're bringing them to a party (because you WILL be asked to) they are less likely to break than the crescents. Don't change the recipe. If your cookies aren't turning out, YOU are doing something WRONG. This has been baked by practically every member of my family in different countries over 4 decades. It's awesome!!
