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Jewish Shortbread Cookies

Jewish Shortbread Cookies

Best of Bridge Cookbook
These rich, nutty, & buttery shortbreads are the quintessential taste of Christmas, and are a must have for your cookie tray this year.
Course Dessert
Servings 2 dozen


  • 1 cup butter - softened I use salted - do NOT use margarine
  • 1/3 cup white sugar
  • 1 tsp vanilla
  • 1 2/3 cups flour
  • 1/2 cup finely chopped pecans or walnuts optional but amazing
  • *1/2 cup sugar & 1 Tbsp cinnamon for rolling cookies in after baking


  • Preheat oven to 325° F (163° C)
  • In the bowl of your mixer, cream together the butter & sugar until fluffy, scraping down the sides of the bowl with a spatula as needed. Mix in the vanilla.
  • Add flour and nuts, fully incorporating, until a soft dough forms
  • Form dough into crescent shaped morsels - approximately 30g each - and place 1 inch apart on parchment lined cookie sheet.
  • I find it helpful to put the cookie sheet in the fridge for 10 minutes to firm up the dough to help prevent over-spreading of the cookies while baking.
  • Bake in 325° oven for 18-20 minutes, until light & golden.
  • *While the cookies are baking, combine 1/2 cup sugar & 1Tbsp cinnamon in a small bowl.*
  • When the cookies are finished baking, let them sit for about 5-7 minutes, then roll the warm cookies in the cinnamon-sugar mixture.
  • Allow to cool completely before storing in a container. These freeze very well.
Keyword Cookies, Dessert