This wonderful shortbread is sprinkled with cinnamon sugar and is not overly sweet. I use walnuts, but you may substitute any nut of your choice!
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 1 cup butter, softened
- ⅓ cup white sugar
- ½ cup finely ground walnuts
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 ⅔ cups all-purpose flour
- ½ cup white sugar
- 4 teaspoons ground cinnamon
Instructions
- Preheat 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.
Nutrition Facts
| Calories | 96 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 37 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
My family have been making these every Christmas since the 70’s from Best of Bridge. My mom still has that cookbook! We now mostly use ground hazelnuts, we like the flavour of those over walnuts, but I’ll still switch it up. My grandmother always used to shape into crescents and I would watch her, and say “This is taking soooo long, just shape them into balls, they’ll taste the same!”. But noooo, they had to crescents. The torch has been passed and I’m making them now…in balls! Ha! Rolling into balls makes them less likely to fall apart when picking them up off the cookie sheet, and its easier to roll in the cinnamon sugar. Also, when you’re bringing them to a party (because you WILL be asked to) they are less likely to break than the crescents. Don’t change the recipe. If your cookies aren’t turning out, YOU are doing something WRONG. This has been baked by practically every member of my family in different countries over 4 decades. It’s awesome!!
My whole herd LOVES these! So tasty and easy to make. The “chef” who tossed them in the garbage and gave them one star has no clue on what they missed out on. Thank you for sharing!
Loved them! Fantastic, easy to make and everyone in the family from tiny to big really enjoyed them.
my brother and father are both Jewish so this recipe was wonderful for them.They loved everything! not to sweet and not to plain it’s just right
I couldn’t be bothered to make them into crescents. I made them into rounds. I didn’t want too much sugar on it so I just rubbed some on the top rather than rolled them. But I LOVE this recipe. I have been trying to find it for quite a while now. I grew up in Toronto and there was a little Jewish bakery by me that made just these sorts of cookies. They closed down and I missed tasting these. Thanks for the recipe!
We discovered we were out of any and all extracts; Substituted 2 TBSP rum. Yum! The warm cookies fell apart when I tried to roll them in cin/sug mixture. Sprinkling mixture over cookies on bake sheet then removing when cool worked better
I thought this was a good recipe, I used pecans instead of walnuts. The smell is wonderful. I also like it with a little nutmeg mixed with the cinnamon.
I think there’s too much fat in the recipe, dough is too soft & the cookie spread too much while baking, at 15 mins of baking, cookies still very soft, I removed them from the oven after 20 mins, everything turned into crumbs when you try to lift the cookies onto rack to cool. I dumped everything into the bin, will not try it again but nice smell though !