Jewish Shortbread Recipe

Ingredients
<br>- 1 cup butter, softened
<br>- ⅓ cup white sugar
<br>- ½ cup finely ground walnuts
<br>- 1 teaspoon vanilla extract
<br>- 1 pinch salt
<br>- 1 ⅔ cups all-purpose flour
<br>- ½ cup white sugar
<br>- 4 teaspoons ground cinnamon
<br><p></p>Directions
<br>step 1: Preheat the oven to 325 degrees F (165 degrees C).
<br>step 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.
<br>step 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.
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Ingredients
- 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

Directions
step 1: Preheat the oven to 325 degrees F (165 degrees C).
step 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.
step 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.

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