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. 

Jenny D's Old-Fashioned Jalapeno Jelly

Living in Arizona you come across some crazy recipes. This one I found in my very own recipe box left by my Grandma. Those boxes are jammed packed full of old-fashioned recipes, most I've never heard of, this being one of them. 

So, I thought why not give it a try! Note that I am not a big peppers fan and I'm not really sure what you'd eat this with but I believe I've come up with a few ideas, which I listed below as well. 

Plus, with St. Patty's Day right around the corner, this green jelly may be just what the Leprechaun ordered! 

Ingredients:

4 medium green peppers

2 2" jalapenos

6 1/2 cups sugar

1 1/2 cups white vinegar

1 tea cayenne

6 oz. certo (liquid)

Directions:

Slice and dice your peppers and jalapenos. Make sure to wash your hand or wear gloves, these little babies leave a residue on your hands that burn or irritate the skin. 

Add peppers and jalapenos to puree blender. Blender for 2 minutes or until they are well chopped. 

Take all ingredients except Certo and add to a medium-sized saucepan. Bring to a boil. 

Add Certo and boil for 1 minute. Fill jars and seal. 

Should last a few weeks to a couple months in the fridge. 

How to eat it? 

You can eat it served on a Ritz cracker. Spread cracker (your choice of style) with cream cheese. Add a teaspoon or more of Jalapeno jelly. Enjoy! 

Make a cream cheese and Jalapeno jelly cheese spread! Scoop out cream cheese into a small bowl. Cover the top with jelly, dip crackers. 

Or 

What I like to do is use as a marinade or glaze for cooking meat. Chicken, pork, or beef works great.  Just take a good size amount, depending on the size of meat being cooked. Add and smear over top and sides. Cook or grill as usual. 

It adds a yummy, spicy yet sweet taste to any meal! 

If you have other ways to eat it, please comment below! I'd love to hear about that! 

Strawberry Homemade Jam

What is more old-fashioned than strawberry jam? 

Simply making it reminds me of being young and in the kitchen working with my Mom and Grandma. 

Oh, the smell of fresh strawberries simmering in sugar would fill the house with such a sweet aroma. 

This recipe is short, easy and tastes delicious! Let's get started. 

Ingredients:

5 cups of strawberries

(fresh or thawed if frozen)

5 T lemon juice

1 T corn starch

1 1/2 C granulated sugar

Directions:

Add washed strawberries to a medium sized pot. I used a 4-quart saucepan. 

Mash up the strawberries. A potato masher or fork works great! 

Pour the lemon juice into a sandwich size zip tight bag. Add the cornstarch. 

Seal and shake the bag until the cornstarch and lemon juice mix together and dissolves. 

Pour mix into the pot with strawberries. 

Add granulated sugar and stir until all ingredients are well mixed together. 

Return to stove top and set the burner to medium heat. Bring mixture to a rolling boil. Allow the jam to boil for 20-25 minutes, stirring often. 

When ready the jam should coat the back of a spoon thickly. 

Remove from heat and allow to cool before jarring. Refrigerate jam in new mason jars.

The jam will stay fresh for weeks, maybe even a month or so if refrigerated cold with a tightly sealed lid. 

 

Homemade Irish Soda Bread

Digging through old family recipes today I came across this recipe for Homemade Irish Soda Bread. Haven't every trying it before I took to the kitchen and whipped up a loaf.

I found the recipe quite easy and the bread was delicious!

Ingredients:

4 cups flour
1/4 cup sugar
1 T baking powder
1 1/2 t salt
1 t baking soda
6 T butter
1 cup drained currants
2 T caraway seeds
1/2 buttermilk

Directions:

In large bowl add flour, sugar, baking powder, salt, baking soda and mix well.

Add butter, room temperature cut into little cubes.

Next mix in currants, caraway seeds, and buttermilk.

Mix very well, until it starts to pull away from the bowl.

Using floured hands, knead dough 1-3 minutes.

Shape dough into flattened ball. Place on large greased cookie sheet or line with parchment paper.

Cut a 1/4" deep X into top.

Preheat oven to 350°
Bake for 1 hour, makes 1 loaf.

Absolutely one of my favorite breads, must be the Irish in the genes!

Take care, be sure to share this yummy bread with your friends and family.