Irish Shortbread Cookies Food

IRISH BUTTER SHORTBREAD

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.

IRISH SHORTBREAD COOKIES

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.

SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
• When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
• Drizzle 1/2 of each cookie with just enough chocolate to coat it.

IRISH SHORTBREAD (WHEAT FREE EDITION)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper.
• Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired.
• Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour.
• Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.