Laura Broyles Recipe

Real Deal Irish Shortbread Cookies

By Laura Broyles lbroyles


Rating:
Prep Time:
Method:
Bake
Comments:

I was given this recipe many years ago by a little old Irish woman I know. It far surpasses any other shortbread I have ever eaten, even after a trip to Ireland! Melt in your mouth delicious!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Oh how I loved the buttery taste of this shortbread. These shortbread cookies will be a real treat for a mid afternoon pick me up with a cup of tea.

We used a 10x3 pan and had to bake these treats for about for 25 minutes.

Ingredients

3 c
flour
1 1/2 c
cornstarch
1 1/2 c
confectioners' sugar
2 1/2 c
butter (5 sticks), room temperature (use real thing for true taste!)

Directions Step-By-Step

1
Mix all ingredients together to form a soft ball.
2
Roll into small balls and press with down with a fork. Place on an ungreased cookie sheet. Or the dough may be pressed into a pan and then after baking sliced into bars or triangles.
3
Bake in preheated 325 degree oven for about 12 min. Shortbread should not brown, but just begin to slightly loose the whiteness.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Irish

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67 Comments

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Lesley McCoy Lesleyrm
Apr 6, 2015
Wow!! Wow!! Wow!! These are so amazing!!! It's the perfect shortbread!!!
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Carol Snoke casnoke
Mar 31, 2015
Just made these cookies today.....WoW !!!!! Love them. Not much of a sweet eater but these are perfect...Thank you for the recipe.
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Dawn Collins Ouellette Daelightful
Mar 29, 2015
I just finished making these and last tray in oven now. I rolled the balls and used the fork method and this recipe made a lot of delicious, delicate buttery flavored cookies. I love them. I will definitely use this recipe again. Next time I made use the oblong baking dish and cut into rectangles or triangles. My husband said he would like his a little sweeter and I suggested he try a little jam on them. He has never had shortbread before. This recipe could be 'flavored up' easily by adding a little frosting after or sprinkles or jam or a little extract.
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Diane Audette archangel888
Mar 21, 2015
I love shortbread and plan on making these soon. Am I correct in reading that it calls for 1 1/2 cups of cornstarch? Just want to be sure. Also, can I whip the butter first, before mixing with the rest of the ingredients? I heard this makes the shortbread lighter and fluffier. Comments? Thoughts? Thanks.
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Sue Mucha ichangemyrecipes
Mar 20, 2015
It's true, I always used confectioners sugar and powdered sugar interchangeably. Recently I bought some coarse sugar like you see on top of pies and it was called confectioners sugar. So, the only "dumb" question is the one that goes unasked.