I made these traditional Irish shortbread cookies for our Saint Patrick’s day tea party.
These Irish cookies were buttery and melted in your mouth good.
I was told the recipe is truly an old Irish recipe. This may be but I had to scale it down as by the looks of it, either the Irish eat shortbread cookies for breakfast, lunch, tea and dinner or they make them for the masses.
I added the vanilla, the original recipe called for none. But that’s a thing with me…vanilla in cookies.
Traditional Irish Shortbread Cookies: Ingredients
- 1 cup flour
- 1 cup cornstarch
- 2/3 cup sugar
- 1 cup butter- softened
- 1 teaspoon vanilla extract
Traditional Irish Shortbread Cookies: Method
In a large bowl and with a hand mixer – or even better a stand mixer – cream the butter and the sugar until light and fluffy.
In another bowl, sift together the flour and cornstarch.
Add the dry ingredients to the wet ingredients. Also add the vanilla if using.
Mix until well combined.
Let the dough rest for about 20 minutes. You can place it in the fridge if you want to roll it out. I am too lazy to do that. I just let it rest with a towel over the top of the bowl.
Making your cookies:
- You can roll out the dough and cut shapes with cookie cutters
- You can make a “log” and cut the log into slices
- You can make a small ball about 1 inch in diameter and then flatten with a fork
Place your cookies on a greased cookie sheet.
Bake in a pre-heated oven to 325 degrees for 12 minutes.
Cool a few minutes before moving to a plate or cooling rack.
Store in an airtight container.
Page of the Day
Shortbread Cookies Fun Facts:
- Shortbread may have been made as early as the 12th century
- Its current form is attributed to Mary, Queen of Scots (1542-1587) in the 16th century. Tradition says she had a team of French chefs who had the time, labor and ingredients to perfect the recipe.
- While shortbread cookies are a famous accompaniment to tea, they are also served with hot cocoa, milk, wine and Champagne.
- “Butteriness” is an important quality in shortbread cookies, so much so that in 1921 the British government legislated that a product called shortbread must contain at least 51% of its fat from real butter. Outside of the United Kingdom, however, there is no such requirement.
Fun facts from http://www.thenibble.com/reviews/main/cookies/cookies2/history-of-shortbread.asp