Jewish Shortbread

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

Original recipe makes 36 cookies

Ingredients

1 cup butter, softened
1/3 cup white sugar
1/2 cup finely ground walnuts
1 teaspoon vanilla extract
1 pinch salt
1 2/3 cups all-purpose flour
1/2 cup white sugar
4 teaspoons ground cinnamon

  • PREP

    30 mins

  • COOK

    20 mins

  • READY IN

    50 mins

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.

Nutrition

Calories: 96 kcal
Carbohydrates: 9.5 g
Cholesterol: 14 mg
Fat: 6.3 g
Fiber: 0.4 g
Protein: 0.9 g
Sodium: 47 mg

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