Irish Shortbread Cookies

Method8 steps · about 1 hr 38 min

1. 1

   Step 1: Preheat the oven to 325℉ (165℃). Line a large baking tray with parchment paper.

2. 2

   Step 2: Using an electric mixer (or by hand), cream together butter, sugar and vanilla (1 teaspoon) on high speed until light and pale in color, about 3 minutes.

   Uses 1 ½ cups (12 oz/340 g) butter, at room temperature · 1 cup (8 oz/225 g) granulated sugar, for dough · 1 teaspoon vanilla extract

3. 3

   Step 3: In a medium bowl, sift together the flour and salt (¼ teaspoon), then add to the butter mixture. Mix on low speed until the dough comes together.

   Uses 3 ½ cups (1 lb 1 oz/497 g) all-purpose flour · ¼ teaspoon salt · creamed butter sugar and vanilla

4. 4

   Step 4: Turn the dough onto your surface and shape into a flat disk. Wrap in cling wrap and chill for a minimum of 60 minutes.

   Chill Dough · 60 minUses shortbread dough

5. 5

   Step 5: On a floured surface, roll the chilled dough to ¼ -inch thick.

   Uses chilled shortbread dough · all-purpose flour, as needed for dusting

6. 6

   Step 6: Using a 3-inch round cutter, cut out as many cookies as you can. Re-roll the scraps of dough.

   Uses rolled shortbread dough

7. 7

   Step 7: Place the cookies on the baking tray. Stamp each cookie (if using) and sprinkle with a little sugar.

   Uses cut shortbread cookies · granulated sugar, as needed for sprinkling

8. 8

   Step 8: Bake for 18 to 20 minutes, or until the edges begin to brown lightly. Allow to cool completely before enjoying with a cup of tea. Store leftover cookies in an airtight container for up to 5 days.

   Bake Shortbread · 20 minUses sugared shortbread cookies