Jewish Shortbread Recipe - Allrecipes.com
Jewish Shortbread Recipe
  • READY IN 50 mins

Jewish Shortbread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 36 cookies Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 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!

 
Most Helpful Critical Review
Dec 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 !

 

6 Ratings

Dec 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.

 
Dec 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

 
Dec 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

 
Dec 04, 2012

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

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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