*Cookie Series* How to Make Cinnamon Sugar Jewish Shortbread Cookies - Happy Bake Day

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and reduces saturated fat.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

chopped nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Seeds provide crunch without allergens.

dried fruit

🥗Healthier: fresh fruit

💰Cheaper: no fruit

Fresh fruit can add moisture and flavor.

Toast the pecans over the stove until warm and nutty.

Cream the softened butter and granulated sugar together until fluffy.

Add vanilla extract and mix until well combined.

In a bowl with the toasted pecans, add flour and salt, then mix until combined.

Add the dry ingredients into the butter mixture and mix until just combined.

Line baking trays with parchment paper.

Scoop dough into 1-inch balls, roll into hands, and shape into crescent shapes.

Place cookies on the baking tray about 1 inch apart.

Chill the dough for about 30 minutes.

Preheat the oven to 325°F (163°C).

Bake cookies for about 15-20 minutes or until edges are golden brown and tops are dry to the touch.

Mix together 1/4 cup granulated sugar and 1/2 tablespoon ground cinnamon for the topping.

Roll warm cookies in the cinnamon sugar mixture after baking and place on a wire rack to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens