Food recipes
Jewish Shortbread
Jewish Shortbread Ingredients: butter, without salt sugars, granulated nuts, walnuts, english vanilla extract salt, table wheat flour, white, all-purpose, unenriched sugars, granulated spices, cinnamon, ground Directi...
Jewish Shortbread
Ingredients:
butter, without salt
sugars, granulated
nuts, walnuts, english
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
Directions:
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.
Ingredients:
butter, without salt
sugars, granulated
nuts, walnuts, english
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
Directions:
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.