Back to Irish Butter Shortbread
All Reviews for Irish Butter Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 3 dozen
Irish Butter Shortbread
Ingredients
Ingredient Checklist
1 cup (2 sticks) Irish unsalted butter, room temperature
1/2 cup plus 1 tablespoon sugar
2 1/2 cups all-purpose flour, plus more for work surface
Cook's Notes
Due to its high fat content, Irish butter only needs a few minutes to come to room temperature. It is best when used 15 minutes after removing from the refrigerator.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 3 dozen
Irish Butter Shortbread
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 3 dozen
Recipe Summary
Yield: Makes about 3 dozen
Yield: Makes about 3 dozen
Makes about 3 dozen
Irish Butter Shortbread
Irish Butter Shortbread
Ingredients
Ingredients
- 1 cup (2 sticks) Irish unsalted butter, room temperature
- 1/2 cup plus 1 tablespoon sugar
- 2 1/2 cups all-purpose flour, plus more for work surface
Directions
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.
Cook's Notes
Due to its high fat content, Irish butter only needs a few minutes to come to room temperature. It is best when used 15 minutes after removing from the refrigerator.
Cook’s Notes
Due to its high fat content, Irish butter only needs a few minutes to come to room temperature. It is best when used 15 minutes after removing from the refrigerator.
Reviews (6)
Add Rating & Review
77 Ratings
5 star values:
21
4 star values:
24
3 star values:
20
2 star values:
11
1 star values:
1
Reviews (6)
Add Rating & Review
77 Ratings
5 star values:
21
4 star values:
24
3 star values:
20
2 star values:
11
1 star values:
1
Add Rating & Review
77 Ratings
5 star values:
21
4 star values:
24
3 star values:
20
2 star values:
11
1 star values:
1
77 Ratings
5 star values:
21
4 star values:
24
3 star values:
20
2 star values:
11
1 star values:
1
77 Ratings
5 star values:
21
4 star values:
24
3 star values:
20
2 star values:
11
1 star values:
1
- 5 star values:
- 21
- 4 star values:
- 24
- 3 star values:
- 20
- 2 star values:
- 11
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
03/16/2014
I should have read the other reviews. It really needs salt. It took much longer for the cookies to bake than stated in the recipe. I made two batches to take to a St. Paddy's party and am disappointed.
Martha Stewart Member
Rating: Unrated
03/10/2013
In Ireland we have a particular a fondness of salted butter rather than unsalted. It is certainly used in home baking more frequently. Though, of course, either can be (and is) used, quite a different flavour is produced when using either salted or unsalted. I think salted is probably a more traditional Irish ingredient though.
Martha Stewart Member
Rating: Unrated
10/13/2010
I'm surprised that it doesn't use any salt to balance out the flavors. Is it possible that it was forgotten?
Martha Stewart Member
Rating: Unrated
03/21/2010
Rachel Gaffney is charming and her shortbread is the best!
Martha Stewart Member
Rating: Unrated
03/19/2010
These are wonderful Rachel...what else do you make!!!!!
Martha Stewart Member
Rating: Unrated
03/17/2010
On the show she said it should definitely be 1/8" thickness, and that the disc of dough should be chilled before rolling out. She also said that the cookies should be the same color coming out of the oven as they were going in.
Martha Stewart Member
Rating: Unrated
03/16/2014
I should have read the other reviews. It really needs salt. It took much longer for the cookies to bake than stated in the recipe. I made two batches to take to a St. Paddy's party and am disappointed.
Rating: Unrated
Rating: Unrated
03/10/2013
In Ireland we have a particular a fondness of salted butter rather than unsalted. It is certainly used in home baking more frequently. Though, of course, either can be (and is) used, quite a different flavour is produced when using either salted or unsalted. I think salted is probably a more traditional Irish ingredient though.
Rating: Unrated
10/13/2010
I'm surprised that it doesn't use any salt to balance out the flavors. Is it possible that it was forgotten?
Rating: Unrated
03/21/2010
Rachel Gaffney is charming and her shortbread is the best!
Rating: Unrated
03/19/2010
These are wonderful Rachel...what else do you make!!!!!
Rating: Unrated
03/17/2010
On the show she said it should definitely be 1/8" thickness, and that the disc of dough should be chilled before rolling out. She also said that the cookies should be the same color coming out of the oven as they were going in.
All Reviews for Irish Butter Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Irish Butter Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
