Irish shortbread is a mouthwatering example of simplicity at its finest. In the traditional style of the foods from Ireland, this recipe calls for minimal ingredients but turns out cookies that are full of flavor.
Since few ingredients are necessary when making shortbread, it’s important to use top-notch ingredients for optimal taste. Irish butter is the best choice and good quality brown sugar also is preferred.
Whether you enjoy them on St. Patrick’s Day or any time throughout the year, these tasty tidbits are filled with an authentic taste of the Emerald Isle.
3/4 cup (1 1/2 sticks) Irish butter (such as Kerrygold), softened
1/2 cup packed brown sugar
1 1/2 cups flour
1/4 cup cornstarch
1/4 teaspoon salt
Green sugar crystals (optional)
Preheat oven to 300 degrees. In a large bowl, combine butter and sugar. Beat with an electric mixer until well blended. Add flour, cornstarch, and salt; knead lightly until blended. Divide dough into six (3 1/2 to 4-inch) mini fluted tart pans; press into bottoms and up the sides of pans. (You also can pat or roll dough into a round about 1/2-inch thick on a lightly floured surface; cut into shapes as desired.) Pierce with the tines of a fork. Sprinkle with green sugar crystals, if desired. Bake until golden, 25 to 30 minutes. Immediately cut each pan of shortbread into 4 wedges. Cool completely in pans. Makes 24 cookies.