Laura Broyles Recipe

Real Deal Irish Shortbread Cookies

By Laura Broyles lbroyles

Prep Time:

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.


3 c
1 1/2 c
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

Mix all ingredients together to form a soft ball.
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.
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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Lesley McCoy Lesleyrm
Apr 6, 2015
Wow!! Wow!! Wow!! These are so amazing!!! It's the perfect shortbread!!!
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.
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.
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.
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.