IRISH BUTTER SHORTBREAD
Make this classic Irish Butter Shortbread recipe from Rachel Gaffney for a melt-in-your-mouth St. Patrick's Day treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball.
- Transfer dough to a lightly floured work surface; roll out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking. Using a 2 1/4-inch round, fluted cutter, cut out dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to overwork dough.
- Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer cookies to a wire rack to cool. Shortbread may be stored in an airtight container for up to 3 days.
GOOD LUCK IRISH COOKIES
To top off the meal, Connie bakes these appropriately Irish cookies. "But they taste good anytime," she says. "You can even change the food coloring to fit other holidays." -Connie Lou Blommers, Pella, Iowa
Provided by Taste of Home
Categories Desserts
Time 27m
Yield 64 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, sugars and pudding mix until light and fluffy. Beat in eggs and extracts. If desired, add food coloring. Whisk flour and baking soda; gradually add to creamed mixture. Stir in chips and nuts (batter will be stiff). Scoop tablespoonfuls of dough and shape into balls; place 2 in. apart on ungreased baking sheets. , Bake until cookies are set and bottoms are lightly browned, 10-12 minutes. Let cool on pan for 2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 102 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
REAL DEAL IRISH SHORTBREAD COOKIES
Oh, how we loved the buttery taste of this Irish shortbread. It's different than most shortbread we've made. The shortbread is very delicate, crumbly, and full of butter flavor. But, it's not overly sweet. Perfect for someone that doesn't like a sweet dessert. If you do like things a little sweeter, though, it wouldn't hurt to...
Provided by Laura Broyles
Categories Cookies
Time 20m
Number Of Ingredients 4
Steps:
- 1. Cream the butter until smooth.
- 2. Add the corn starch, flour, and confectioners' sugar, a little at a time, until well mixed.
- 3. Scoop dough out onto a cookie sheet either ungreased or lined with parchment paper.
- 4. Smooth dough out onto a cookie sheet.
- 5. Bake in preheated 325-degree oven for about 30 minutes. Shortbread should not brown, but just begin to slightly lose the whiteness.
- 6. Cool to room temp.
- 7. Slice into bars or triangles.
IRISH BUTTER COOKIES
Nutty-lucious, buttery-yummy, cardamom cookies--simply delightful. Use any nuts you like and serve hot!
Provided by Tumerica
Categories Drop Cookies
Time 20m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Melt butter in pyrex bowl in microwave. Cool and add in sugar and egg. Beat to mix. In a separate bowl, stir flour, baking powder, salt, and cardamom. Add this to the butter mixture while mixing in milk--only add milk until the mixture mixes easily and is loose enough to drop by spoonfuls. Add in chopped nuts only to mix (the less mixing, the better), and drop by teaspoonful onto a silicone cookie sheet, or a buttered cookie sheet.
- Bake at 375 for 10 minutes or until lightly golden brown. Let cool on rack before transferring to plate.
Nutrition Facts : Calories 68.8, Fat 4.5, SaturatedFat 2.3, Cholesterol 14.7, Sodium 48, Carbohydrate 6, Fiber 0.4, Sugar 0.1, Protein 1.3
BUTTER COOKIES
These easy butter cookies will melt in your mouth - they're deliciously soft and crumbly. Make and give these as a homemade edible gift
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 35m
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/180C fan/gas 6. Beat the salted butter, vanilla and sugar together with an electric whisk until pale and fluffy. Sift over the flour and beat again until just combined. Spoon the dough into a piping bag fitted with a medium star nozzle.
- Pipe the dough in small 5cm swirls on one large or two smaller baking trays lined with baking parchment, spacing them apart to allow for them to spread. Bake for 15-20 mins until pale golden.
- Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 122 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.07 milligram of sodium
IRISH SHORTBREAD COOKIES
This is the most amazing shortbread ever. Flaky and rich, and very very simple; I've never had a shortbread that compares to it. Note: I use salted butter. If you use unsalted, you may want to add a pinch of salt.
Provided by Anissa Wolf
Categories Bar Cookie
Time 2h10m
Yield 20 cookies, 10 serving(s)
Number Of Ingredients 4
Steps:
- Cream butter and sugar together until light and fluffy.
- Sift in cornstarch and flour; mix well.
- Press into a 10 3/4 by 7 inch pan.
- Prick all over with a fork.
- Bake in preheated 275 F oven for 30 minutes, then reduce heat to 250 F and bake 1 to 1 1/2 hours longer.
- Remove from pan and sprinkle with powdered sugar. Cut into 20 finger shaped cookies.
Nutrition Facts : Calories 329.8, Fat 18.7, SaturatedFat 11.7, Cholesterol 48.8, Sodium 163.3, Carbohydrate 38.3, Fiber 0.7, Sugar 13.4, Protein 2.8
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