Jewish Shortbread recipe
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- 1 cup butter, softened ⅓ cup white sugar ½ cup finely ground walnuts 1 teaspoon vanilla extract 1 pinch salt 1 ⅔ cups all-purpose flour ½ cup white sugar 4 teaspoons ground cinnamon
Nutrition Info
- 96.1 caloriescarbohydrate: 9.5 gcholesterol: 13.6 mgfat: 6.3 gfiber: 0.4 gprotein: 0.9 gsaturatedFat: 3.4 gservingSize: -sodium: 36.5 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Jewish Shortbread
Directions
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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.