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Irish Butter Shortbread Cookies

Irish Butter Shortbread Cookies Recipes
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Rich, buttery, and crumbly, these Irish Butter Shortbread Cookies are a classic treat perfect for any occasion. Made with high-quality Irish butter, they melt in your mouth and bring a touch of tradition to your table. Whether paired with tea or enjoyed on their own, these cookies are simple yet luxurious.

Ingredients

Scale
  • 2 cups all-purpose flour, sifted
  • 1 cup Irish butter (unsalted), softened to room temperature
  • ½ cup granulated sugar
  • ¼ cup confectioners’ sugar, plus extra for dusting
  • ½ teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract

Instructions

Step 1: Prepare the Dough

  1. In a large mixing bowl, beat softened Irish butter and granulated sugar with a hand or stand mixer on medium speed until light and fluffy (about 3 minutes).
  2. Add vanilla extract and mix briefly to combine.
  3. Gradually add sifted flour, confectioners’ sugar, and sea salt. Mix on low speed until the dough comes together. Avoid overmixing to keep the cookies tender.

Step 2: Roll and Shape

  1. Lightly flour your work surface and rolling pin. Roll the dough between two sheets of parchment paper to about ¼-inch thickness for even baking.
  2. Use cookie cutters to cut into shapes or slice into rectangles for a traditional look. Gather scraps, reroll, and cut until all dough is used.

Step 3: Chill and Bake

  1. Place the shaped cookies on parchment-lined baking sheets and chill in the refrigerator for at least 15 minutes to firm up the dough. Preheat oven to 325°F (165°C) while chilling.
  2. Bake cookies for 15–18 minutes or until edges are just lightly golden. Avoid overbaking to maintain a delicate texture.

Step 4: Cool and Serve

  1. Let cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Dust with confectioners’ sugar if desired before serving.

Notes

Serving Suggestions:

  • Pair with tea or coffee for an authentic Irish experience.
  • Serve as part of a dessert platter with fresh fruit or whipped cream.

Tips & Tricks:

  • Keep butter cold before mixing for a crumbly texture.
  • Chill rolled dough before cutting shapes to prevent spreading during baking.
  • Roll dough evenly (¼ inch thick) for uniform baking.

Storage & Reheating:

  • Store cooled cookies in an airtight container at room temperature for up to two weeks. Separate layers with parchment paper to avoid sticking.
  • Freeze baked cookies in an airtight container for up to three months. Thaw at room temperature before serving.
  • To refresh cookies, warm them in an oven at 300°F (150°C) for a few minutes.

Find it online: https://cakeshungry.com/irish-butter-shortbread-cookies/