Jewish Shortbread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 24, 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!
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Reviewed: Dec. 4, 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.
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Reviewed: Dec. 9, 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 !
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Reviewed: Dec. 7, 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
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Reviewed: Dec. 3, 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
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Cooking Level: Intermediate

Home Town: Grandview, Washington, USA
Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 4, 2012
Loved them! Fantastic, easy to make and everyone in the family from tiny to big really enjoyed them.
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