Jewish Shortbread
Pumpkin shortbread bars tim n anita.
Recipe Summary 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!Ingredients | Pumpkin Shortbread Candle1 cup butter, softened⅓ cup white sugar½ cup finely ground walnuts1 teaspoon vanilla extract1 pinch salt1 ⅔ cups all-purpose flour½ cup white sugar4 teaspoons ground cinnamonDirectionsPreheat 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.Info | Pumpkin Shortbread Candleprep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
36
Yield:
36 cookies
TAG : Jewish ShortbreadDesserts, Cookies, Butter Cookie Recipes, Shortbread Cookie Recipes,
