Easy Irish Shortbread Cookies
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4.9
78 reviews
Excellent
Easy Irish Shortbread Cookies
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These crisp, buttery melt-in-your-mouth delicious Easy Irish Shortbread Cookies require just one bowl and no mixer! They come together quickly and disappear even quicker, so make plenty!
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Ingredients
- 8 ounces very soft butter Irish butter, if available (I use salted)
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 1¾ cups all-purpose flour
- ¼ cup corn starch
- Sugar for sprinkling
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Instructions
- Line two sheet pans with parchment paper.
- In a large bowl, mix the butter and vanilla until smooth and no lumps remain. Add the sugar and mix together until smooth and thoroughly combined.
- Add the flour and corn starch. Mix with a sturdy spatula or wooden spoon until all flour is incorporated. It may seem like too much flour at first, but just keep mixing until it’s all incorporated.
- Dump mixture out onto a generously-floured work surface and knead for about 30 seconds until dough forms into a ball and is not sticky. Divide dough in half and set one portion aside.
- Lightly flour your rolling pin and roll out the dough until it's ¼-inch thick (see Café Tips above in post.) Add more flour to work surface and rolling pin as needed if dough is sticky.
- Cut into your favorite shape and place on prepared sheet pans. Knead dough scraps together, roll and cut out shapes until dough is used up.
- Place pan in refrigerator, uncovered, for at least one hour and up to 12 hours.
- When ready to bake, preheat oven to 350˚F. Remove cookies from refrigerator.
- Bake for 8 minutes. Remove pan from oven and sprinkle lightly with sugar. Flatten any puffed part of cookies with the back of a flat metal spatula. Sprinkle cookies with more granulated sugar. Return to the oven for 5-7 additional minutes, or until light golden brown.
- Allow to cool on pan for 5 minutes then transfer to a cooling rack to cool completely. Store in an airtight container. Hide the container if you plan to serve these to guests.
Notes
- See Café Tips above for further instructions and more detailed tips.
- Alternatively, you can divide the dough in two and press it into 2 eight-inch pans that have been greased (I use baking spray) and lined with parchment paper. Place on a sheet pan (to prevent the bottom from getting too brown) and bake for 8 minutes, then sprinkle generously with granulated sugar. Return to oven for another 22-26 additional minutes or until the top is a nice, golden brown. Cool for 5 minutes then turn out onto a cutting board and cut into wedges. Transfer wedges to a cooling rack to cool completely.
- If you'd like these shortbread cookies to be a little crisper, just pop them back in the oven for 5-8 additional minutes after cutting into wedges (a second baking, kind of like biscotti).
Nutrition Information
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Calories
105kcal
(5%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
17mg
(6%)
Sodium
58mg
(2%)
Potassium
10mg
(0%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
200IU
(4%)
Calcium
3mg
(0%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 28Serving
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 58mg | 2% |
| Potassium | 10mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 200IU | 4% |
| Calcium | 3mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
78 reviews
Excellent
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