Jewish Shortbread

With only 10 days until Christmas (when on earth did that happen?), I am seeing that I am no where near ready!  I’ve got gifts still to buy, and more baking to do… It’s time for me to get down to business!  Time to bake and fill those cookie jars! 

So I started with one of my favourite cookies ever, Jewish Shortbread. These cookies are rich, nutty and sweet.  You just can’t go wrong with sugar, cinnamon and ground pecans, especially during the holidays. 

So let’s get baking together!  I bet you’ve got all these ingredients in your pantry right now…grab an apron, preheat your oven, let’s go!

Jewish Shortbread



Jewish Shortbread




  • 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

Cinnamon Sugar Topping

  • 1/2 cup white sugar
  • 4 tsp cinnamon


  1. Cream together butter and sugar, until smooth and fluffy.
  2. Add vanilla. Mix.
  3. Add pecans, flour and salt. Mix well.
  4. Using about a 1 inch ball of dough, shape the dough into a crescent and place them on a cookie sheet.
  5. Bake in a preheated 325 degree oven for 14-16 minutes.
  6. While the cookies are baking, in a bowl combine the 1/2 cup sugar and the 4 tsp cinnamon. Set aside.
  7. After the cookies have baked, let them sit for about 5 minutes, then coat them in the sugar/cinnamon mix. Make sure the cookies are warm when you do this (not hot).

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Jewish Shortbread Recipe Notes:

  • You can also use walnuts for this recipe.  But I bet you could use almonds too…in fact I’m going to try them with almonds next!
  • Only use butter for this recipe…NOT margarine.  Margarine is just too soft.
  • This recipe makes about 2 dozen cookies.
  • This recipe from the Best of Bridge.

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  1. I always use almonds in this recipe, been making it since the 70’s (from Best of Bridge) .. have made them every year since! 🙂

  2. How much flour in weight did you use ? Mine spread a lot so I want to try and match your measurements .

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