Description: Irish Shortbread is a classic and delightful treat characterized by its rich, buttery flavor and delicate, crumbly texture. Made with just a few simple ingredients, this traditional Irish cookie is perfect for tea time or as a sweet snack. The use of high-quality butter is key to achieving its melt-in-your-mouth quality. A light dusting of sugar at the end adds an extra touch of sweetness.
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Serving Size: Serves 12-16 (makes about 24-30 cookies)
Ingredients:
- 1 cup (230 g) unsalted Irish butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 cups (240 g) all-purpose flour
- 1/4 teaspoon salt
- Optional: a pinch of salt or vanilla extract for additional flavor
- Additional granulated or powdered sugar for dusting
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the Butter and Sugar:
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. You can use a hand mixer or a stand mixer fitted with the paddle attachment.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. You can use a hand mixer or a stand mixer fitted with the paddle attachment.
- Add the Flour and Salt:
- Gradually add the all-purpose flour and salt to the butter mixture, mixing until just combined. The dough will be crumbly but should hold together when pressed.
- Gradually add the all-purpose flour and salt to the butter mixture, mixing until just combined. The dough will be crumbly but should hold together when pressed.
- Form the Shortbread:
- Turn the dough out onto a lightly floured surface and gently knead it until it comes together. Roll the dough out to about 1/4 inch (0.6 cm) thickness. Use a cookie cutter or a knife to cut the dough into desired shapes, such as rectangles or circles.
- Turn the dough out onto a lightly floured surface and gently knead it until it comes together. Roll the dough out to about 1/4 inch (0.6 cm) thickness. Use a cookie cutter or a knife to cut the dough into desired shapes, such as rectangles or circles.
- Bake the Shortbread:
- Place the cut-out cookies onto the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden.
- Place the cut-out cookies onto the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden.
- Dust with Sugar:
- While the shortbread is still warm, lightly dust the tops of the cookies with granulated or powdered sugar for an added touch of sweetness.
- While the shortbread is still warm, lightly dust the tops of the cookies with granulated or powdered sugar for an added touch of sweetness.
- Cool and Serve:
- Allow the shortbread cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, the shortbread can be stored in an airtight container for up to a week.
