Margaret Campbells Irish Shortbread Cookies Food

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.

MARGARET CAMPBELL'S IRISH SHORTBREAD COOKIES

Steps:

• Preheat oven to 400 degrees farenheit.
• Line two cookie sheets with parchment, if available.
• Cream butter and sugar.
• Mix in flours.
• Roll out to 1/4" on a floured surface.
• Cut into rectangles using a sharp knife or better yet, a ravioli/pie cutter with the wavy edge.
• Tranfer onto a lined cookie sheet, leaving 1/2" between cookies.
• Poke cookies with a fork and sprinkle with sugar (or even cinnamon sugar).
• Bake for 15-20 minutes or until the edges are slightly golden brown.
• Cool on a wire rack.

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.