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.
Servings 8 large cookies
Ingredients
Cookie:
- 1 cup butter at room temperature
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup finely ground pecans
- 1 2/3 cups all purpose flour
- pinch salt
Topping:
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 325 degrees F.
- Cream the butter and sugar together, until it is smooth and fluffy.1 cup butter, 1/3 cup granulated sugar
- Mix in the vanilla.1 tsp vanilla extract
- Add the ground pecans, flour and salt. Mix well.1/2 cup finely ground pecans, 1 2/3 cups all purpose flour, pinch salt
- Light grease an 8x8 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.2 tbsp granulated sugar, 1/2 tsp ground cinnamon
- 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!
- Enjoy.