Irish Butter Shortbread Cookies with Real Irish Butter!

Typically, shortbread cookies are served at Christmas and for some even New Years. Other countries eat them all year long. 

Shortbread cookies, according to Wikipedia, originated in Scotland with the first printed recipe as early as 1736 from a Mrs. Mclintock.

What makes it a shortbread cookie is the ratio of one part butter, two parts sugar and three parts flour. Not only that but the butter you use makes a huge difference too. Irish butter is richer in fat. Making these a tasty buttery cookie that is light and sweet. 

The traditional shortbread cookie is made into one of three shapes. A circle, individual biscuits, or an oblong slab. 

Today we'll be making the traditional round or circle shaped butter cookie. One because it is easiest to do and two because I like the smaller size cookies. Slabs and biscuits are nice too but not as much my style. 

Ingredients:

1 cup or 2 sticks real Irish unsalted butter

room temperature

1/2 cup plus 1 T sugar

2-1/2 cups all-purpose flour

More flour for the working surface.

Directions:

Now according to most professional chefs, correctly creaming your butter and sugar together can be a real challenge and affect how your recipe turns out. 

 Preheat oven to 300 degrees F. 

Pre-line two baking sheets with parchment paper and set them aside. 

Cream together room temperature butter cut into cubes and sugar with an electric mixer and paddle attachment. 

After fully blended, put the mixer on low and slowly add the flour little by little. 

Continue mixing until it begins to form a dough ball. 

Transfer dough to a lightly floured surface and roll it out to about 1/4" thickness. Make sure to dust your rolling pin with a tab bit of flour as well. 

Cut the dough using a cookie cutter or my favorite a small cup. They can also be cut into different shapes like little shamrocks or fancy squares. 

Transfer to cookie sheet about an inch apart. Gather all leftover dough, reshape into a ball and repeat the process. 

Before careful to not overwork your dough. Bake around 25-30 minutes or until they just start to turn golden brown. 

Remove to rack for cooling. Makes 3-4 dozen cookies. 

*Note* Real Irish butter, I prefer the Kellygold kind can be found at many of your local markets and or grocery stores. Search the website here for a store in your area. 

These are also great dyed a pretty green for St. Paddy's Day. Add the green food coloring when you are creaming together the butter and sugar.