Easy Irish Shortbread Cookies
User Reviews
4.9
Easy Irish Shortbread Cookies
Description
This recipe produces shortbread cookies characterized by their soft crumb and buttery richness thanks to abundant butter and a blend of all-purpose flour and corn starch. The dough is creamed with vanilla and sugar for flavor, then worked to a smooth ball. Rolling the dough to about 1/4-inch thickness allows for even baking and a gentle snap on the edges, while chilling helps the cookies set to hold their shape.
Cutting into shapes adds visual appeal. The sprinkling of sugar before baking creates a subtle sweetness and a delicate texture contrast on top. The recipe includes an alternate technique of pressing dough into pans for thicker shortbread wedges, which can be baked further for a crisper texture if desired.
These shortbread cookies make an appealing accompaniment to tea or coffee, suitable for casual or holiday occasions.
Notes provide instructions on dough handling, rolling tips, baking times, and options to vary cookie crispness by additional baking post-cutting.
Ingredients
- 8 ounces butter Irish butter, if available (I use salted, very soft
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 1¾ cups all-purpose flour
- ¼ cup corn starch
- sugar for sprinkling
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
- Chilling the dough in the refrigerator for at least one hour helps maintain shape during baking.
- Alternatively, press dough into greased 8-inch pans lined with parchment and bake as wedges for a different presentation.
- For crisper shortbread, bake cut wedges for 5-8 minutes longer after cutting.
- Using Irish butter, especially salted and very soft, enhances the flavor but is optional.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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