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).