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Shortbread originated in Scotland, where it is still considered something of a national food. Old-fashioned cooks spoke of a baked dessert made with plenty of shortening as being "short." Adapted from a recipe in The Mother' Center Cookbook, this is moist and crispy at the same time. Is such a thing is possible? I think of it as sort of a cookie cake, with the best attributes of both. True shortbread is made without eggs. So this recipe is not traditional, but it's still delicious, so I don't care. Do you?


  • Prep Time : 7 min min
  • Ready Time : 7 min



  • 3 cups flour
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 1 egg
  • 2 sticks butter



  1. Preheat oven to 325 degrees F.
  2. Mix all ingredients in food processor until combined, about 3 to 4 minutes.
  3. Press dough into an 8-inch square baking pan and pierce all over with tines of a fork. Score dough into squares.
  4. Bake at 325 degrees for 1 hour. Let cool, and store in an airtight container until serving.

Contributed by: Quick & Kosher, JAMIE GELLER

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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