There’s something magical about the simplicity of shortbread cookies, especially when made with rich, creamy Irish butter. These delightful treats have a melt-in-your-mouth texture that’s simply irresistible. Originating from Scotland, shortbread has made its way into Irish kitchens, where the superior quality of Irish butter elevates this classic cookie to new heights.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 cup Irish butter, unsalted and softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup confectioners’ sugar, plus extra for dusting
- 1/2 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Tools and Equipment
To ensure our Irish butter shortbread cookies turn out perfectly, we’ll need an assortment of specialized tools and equipment.
Mixing Bowls
You’ll need at least two mixing bowls: one large for combining the main ingredients and one medium for sifting the dry ingredients. I prefer using glass or metal bowls for easier cleaning and stability.
Measuring Cups and Spoons
Accurate measurements are critical for this recipe. Have both dry and liquid measuring cups on hand, along with a set of measuring spoons. This ensures precision for ingredients like flour and sugar.
Whisk and Spatula
A whisk helps to aerate the dry ingredients when sifting, while a silicone spatula is excellent for mixing the dough and scraping down the sides of the bowls.
Electric Mixer or Stand Mixer
An electric mixer, preferably a stand mixer with a paddle attachment, is essential for creaming the Irish butter and sugars until light and fluffy.
Sifter
A sifter will ensure the dry ingredients, especially the flour, are free of lumps and evenly distributed.
Rolling Pin
For achieving the perfect dough thickness, a rolling pin is indispensable. Opt for a heavy-duty wooden or marble rolling pin for consistent results.
Baking Sheet
Use a heavy-duty, non-stick baking sheet to guarantee even baking. Lining the sheet with parchment paper prevents the cookies from sticking and makes cleanup easier.
Cookie Cutters
Although traditional shortbread often uses simple shapes, feel free to use any cookie cutter shapes that suit your occasion.
Wire Cooling Rack
A wire cooling rack is important for allowing the cookies to cool evenly and keep their crisp texture.
Sharp Knife
For cutting the dough into even shapes, a sharp knife ensures clean edges.
Digital Kitchen Scale
For the most accurate measurements, a digital kitchen scale can be used to weigh ingredients, especially the Irish butter and flour.
Parchment Paper
Lining your baking sheets with parchment paper helps prevent sticking and ensures an even bake.
Tips for Working with Shortbread Dough
Keep Ingredients Cold
For the best results, ensure your Irish butter is cold before beginning. This helps to create that desirable crumbly texture. I recommend cutting the butter into small cubes and refrigerating them until right before use.
Use Precision in Measuring
Precision is vital when making shortbread. Use a digital kitchen scale to measure your flour and sugar accurately. Shortbread dough is delicate, and too much or too little of an ingredient can affect the texture and flavor.
Don’t Overmix the Dough
Combine the ingredients just until the dough comes together. Overmixing can make the shortbread tough rather than tender. Use your electric mixer on a low setting and keep an eye on the texture—you’re looking for a cohesive but not overworked dough.
Chill the Dough Before Rolling
Once the dough is mixed, chill it for at least 30 minutes. This step ensures the butter stays cold and helps maintain the dough’s structure when rolling. Wrap the dough in plastic wrap and place it in the refrigerator.
Roll Between Parchment Paper
To prevent sticking and ensure an even thickness, roll your chilled dough between two sheets of parchment paper. This makes it easier to transfer the dough to baking sheets and reduces the need for additional flour, which can dry out the dough.
Maintain Even Thickness
While rolling the dough, aim for an even thickness—about ¼ inch is optimal for shortbread cookies. This ensures they bake uniformly. Use a rolling pin with thickness guides if you have one.
Keep Dough Cool While Cutting
If you’re using cookie cutters, chill the dough again after rolling and before cutting shapes. Cold dough holds its shape better, resulting in cleaner edges. Transfer the cut shapes to a baking sheet lined with parchment paper.
Prevent Overbaking
Keep a close eye on the cookies during baking. Shortbread cookies should be just lightly golden around the edges. Overbaking can make them dry and brittle. Check them a minute or two before the recommended baking time to ensure they don’t get overdone.
Use a Sharp Knife for Bars
If you’re making shortbread bars, use a sharp knife to cut the dough into even pieces before baking. Press down firmly to get clean, straight lines, which will help the bars bake evenly.
By following these tips, you’ll be well on your way to achieving perfect Irish butter shortbread cookies every time.
Directions
Follow these steps to create delicious Irish butter shortbread cookies, ensuring you keep ingredients cold and measurements precise for best results.
Prep
- Gather all ingredients and tools.
- Line two baking sheets with parchment paper.
- Preheat your oven to 325°F (165°C).
Make the Shortbread Dough
- In a large mixing bowl, combine 1 cup (2 sticks, 1/2 pound) of cold, cubed Irish butter and 1/2 cup of granulated sugar.
- Using a hand mixer or stand mixer, beat the butter and sugar on medium speed until light and fluffy, about 3-5 minutes.
- Gradually add 2 cups of all-purpose flour, mixing on low speed until just combined, forming a soft dough. Be careful not to overmix.
Forming and Cutting the Cookies
- Lightly flour your work surface.
- Place the dough onto the floured surface and gently roll it out to a 1/2-inch thickness.
- Using a floured cookie cutter of your choice, cut the dough into shapes and place them onto the prepared baking sheets.
- Gather any scraps, reroll, and cut out additional cookies until all dough is used.
- Chill the shaped cookies in the refrigerator for 15 minutes to firm up before baking.
- Bake the cookies in the preheated oven for 15-18 minutes or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes.
- Transfer the cookies to wire racks to cool completely before serving or storing.
By following these directions, you’ll achieve beautifully buttery and tender Irish butter shortbread cookies every time.
How to Properly Store Shortbread
Storing shortbread properly is crucial to maintaining its buttery flavor and tender texture. Here are the steps I follow to keep my Irish butter shortbread cookies fresh and delicious:
- Cooling Completely
Once I remove the cookies from the oven, I let them cool completely on a wire rack. This prevents moisture buildup, which could make the cookies soggy. - Airtight Container
I place the cooled shortbread cookies in an airtight container. This step is vital as it keeps the cookies from drying out and helps retain their buttery richness. - Layering with Parchment Paper
When storing multiple layers of cookies, I separate each layer with parchment paper. This prevents the cookies from sticking together and crumbling. - Room Temperature Storage
For short-term storage, I keep the container at room temperature. Stored this way, the cookies stay fresh for up to two weeks. - Freezing for Long-Term Storage
If I want to store the cookies for a longer period, I freeze them. I wrap each cookie individually in plastic wrap and then place them in an airtight container or freezer bag. Frozen shortbread can last up to three months. To enjoy, I simply thaw them at room temperature for about 30 minutes.
Following these steps ensures that my Irish butter shortbread cookies stay as delightful as the day they were baked.
Make Ahead Tips
Making Irish butter shortbread cookies in advance can save you time and ensure you always have a delightful treat on hand. Here are my go-to tips for making these cookies ahead of time:
- Prepare and Chill the Dough: Mix the dough and form it into a disc. Wrap it tightly in plastic wrap and refrigerate for up to 2 days. Chilling allows the butter to firm up, making the dough easier to handle and enhancing the flavor.
- Freezing the Dough: For longer storage, wrap the dough disc in plastic wrap and then in aluminum foil. Place it inside a resealable freezer bag. It can be frozen for up to 3 months. When ready to bake, thaw the dough in the refrigerator overnight.
- Pre-Bake and Store: You can also bake the shortbread cookies and store them. After baking, allow cookies to cool completely. Place them in an airtight container with parchment paper between layers. Store at room temperature for up to 1 week or freeze for up to 3 months.
- Freezing Baked Cookies: If you decide to bake the cookies ahead of an event, ensure they are fully cooled. Layer them between sheets of parchment paper in an airtight container, and freeze. Thaw them at room temperature when needed.
Following these make-ahead tips ensures you can enjoy Irish butter shortbread cookies with minimal hassle and maximum convenience.
Conclusion
Mastering Irish butter shortbread cookies is a delightful experience. The rich flavor of Irish butter combined with a few simple ingredients creates a cookie that’s both delicate and satisfying. Precise measurements and cold ingredients are key to achieving that perfect texture.
By following the tips on dough handling, chilling, and shaping, you can ensure your cookies turn out beautifully every time. Proper storage methods will keep your cookies fresh and flavorful, whether you’re enjoying them right away or saving them for later.
With these make-ahead tips, you can whip up a batch of these delightful cookies whenever the craving strikes, making them a convenient treat for any occasion.
