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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70 Comments

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Laura Wolf PINKLAURA
Apr 28, 2015
I tried this the first time and it smelled so good and turned out so pretty. I cut a warm piece and took a bite and was like ACH! tasted like warm wet chalk. I was so disappointed. I went to bed and left the cookie sheets on the oven to throw away in the morning. Well I got up in the morning and not sure why but popped a nibble in y mouth and it was a completely different story... YUMMY GOODNESS! Not sure why but I am on m y 4th batch and they have to set out overnight. Everyone loves them. Hence the 4th batch. Maybe I'll get to keep these this time LOL PS I do prefer to cook mine a bit longer I like them crispy.
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Lesley McCoy Lesleyrm
Apr 18, 2015
It's 1 1/2 CUPS
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Maria Sherman Cupotealady
Apr 18, 2015
I have just made this recipe after seeing it here this morning. I have been making shortbread a totally differnt way, which doesn't include corn starch. Your recipe calls for 1/1/2 c. IS this correct or 1 1/2 teasp?
I used 1 1/2 teasp. First batch out of oven. Will let you know how they are when my kettle boils for tea! Thanks.
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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.