This delicious Jewish Shortbread Cookie Pie is a perfect recipe for the holiday season! Soft nutty flavour with a sweet and cinnamon-y topping!
Today I have something really fun happening, I’ve come together with a group of food bloggers to each share a delicious holiday cookie recipe with you! So welcome to this very special Canadian Cookie Collaboration between the Canadian Food Creatives and the Canadian Christmas Cookie Exchange! I hope you can find some delicious recipes for your holiday season!
A classic recipe with a twist!
For this cookie exchange I decided to share my classic recipe for Jewish Shortbread, but with a twist! I made a cookie pie using the fantastic Nordic Ware Sweet Snowflakes Baking Pan. I try to make Jewish shortbread every year because it’s one of my favourite Christmas cookies…you could always find this classic crescent shaped cookie on Grandma’s cookie plate…I always loved that they were covered in cinnamon sugar!
Shortbread Cookie Pie
Instead of making individual crescent shaped cookies, I decided to make a cookie pie with Grandma’s recipe for Jewish Shortbread. To make this cookie pie, I just pressed the cookie dough into this special shallow pan, then baked it for about 45 minutes. I thought preparing it this way would be a nice twist on Grandma’s classic recipe, and it was!
Pretty and delicious!
The result is 8 large individual shortbread cookie slices that have a beautiful winter embossed pattern on the top. So pretty and so delicious. I love the soft nutty flavour of the ground pecans, with the sweetness of the cinnamon sugar mix on the top. A Classic Christmas cookie flavour! These cookies are rich and delicious, and you might want to cut them into smaller pieces…or not.
And how pretty does these slices look out of this pan? So lovely. I really liked using this pan for cookie baking and I plan on making a classic shortbread cookie pie with it.
- Nuts: I always use ground pecans for Jewish Shortbread, but you can also use ground walnuts or ground almonds.
- Pressing the dough into the pan. Make sure to firmly press the cookie dough into the pan, so you get really nice snowflake definition on the finished cookies.
- Let it cool! Make sure to let the cookie rest in the pan for at least 10 minutes before tuning it out onto a plate.
- Classic Cookie Option: If you wish just to make classic Jewish Shortbread, you can see how to make them here.
Jewish Shortbread Cookie Pie
This delicious Jewish Shortbread Cookie Pie is a perfect recipe for the holiday season! Soft nutty flavour with a sweet and cinnamon-y topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 large cookies 1x
- Category: Cookie
- Method: Baking
- 1 cup butter, at room temperature
- 1/3 cup white sugar
- 1 tsp vanilla
- 1/2 cup finely ground pecans
- 1 2/3 cups flour
- pinch salt
- 2 tbsp sugar
- 1/2 tsp cinnamon
- Preheat your oven to 325 degrees F.
- Cream the butter and sugar together, until it is smooth and fluffy.
- Mix in the vanilla.
- Add the ground pecans, flour and salt. Mix well.
- Light grease an 8×8 baking pan (I am using the Nordic Ware Sweet Snowflakes Baking Pan)
- Press the cookie batter into the pan. You may find the batter sticky, so use a piece of saran wrap over your fingers to help you spread the batter evenly.
- Bake for 40 – 45 minutes, or until the edges are soft golden brown.
- While the cookies are baking, mix together the cinnamon and sugar. Set aside.
- After the cookie pie has finished baking, let it sit in the pan to cool for about 10 minutes, then turn the large cookie onto a plate. The easiest way to turn it out onto a plate, is to place the plate over the pan, hold them tightly together, then turn the pan over gently and let the cookie slide out onto the serving plate.
- Now generously sprinkle the top with the cinnamon sugar mix.
- Let cool completely.
- Cut into pieces and serve!
Keywords: jewish shortbread
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More delicious holiday cookie recipes to try!
Make sure to have a look at all of these delicious holiday cookies from my Canadian blogger friends. There are so many delicious options!
- Austrian Husarenkrapferl Cookies by Evelyne at CulturEatz
- Candy Cane Kissed Chocolate Chip Cookies by Fareen at Food Mamma
- Chocolate Candy Cane Biscotti by Amanda at Peppers & Pennies
- Christmas Piñata Cookies by Karin at The Kitchen Divas
- Coconut shortbread Sandwiches by Taylor at The Girl on Bloor
- Crispy Spicy Almond Roccoco Italian Cookie Recipe by Maria at She Loves Biscotti
- Double Chocolate Mint Cookies by Diana at 365 Days of Easy Recipes
- Eggnog Madeleines by Samantha at My Kitchen Love
- Eisenbahner (Railroad) Cookies by Vicky at Tiny Sweet Tooth
- Gluten Free Thumprint cookies by Jenn at One Heart One Family
- Jewish Shortbread Cookie Pie by Jo-Anna at A Pretty Life in the Suburbs
- Nanny’s Molasses Cookies by Laura at Bluenose Baker
- Peppermint Macarons by Cristina at I Say Nomato
- Sablés Bretons with Chocolate Caramel Beurre Salé by Hilary at Cocoa Bean, the Vegetable
- Stained Glass Gingerbread Cookies by Megan at Food & Whine
- Stuffed Double Chocolate Turtle Cookies by Cassie at Crumb Kitchen
- Thumbprint Caramel Shortbread Cookies by Kacey at The Cookie Writer
- Toasted Flour Sablés by Kimberlie at The Finer Cookie
- Triple Chocolate Pistachio Cookies by Marie at Food Nouveau
- Whole Wheat Dark Chocolate Ginger Crisps by Melanie at The Refreshanista
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Have a very Merry and delicious day!