Irish Shortbread Recipes

IRISH SHORTBREAD WITH CURRANTS

Steps:

• preheat oven to 325.
• sift the flour and salt into a bowl and mix in semolina.
• beat together the butter, sugar and lemon zest.
• stir in flour mixture and currants.
• work the dough with your hands til it clumps together.
• mold into a flattened ball and place on nonstick baking sheet.
• press the dough into 9 1/2 inch circle.
• trim edges neatly and make indentations on edges with a fork and prick the surface all over top.
• bake 35 minutes.
• cut into 12 wedges.

REAL DEAL IRISH SHORTBREAD COOKIES

Steps:

• 1. Cream the butter until smooth.
• 2. Add the corn starch, flour, and confectioners' sugar, a little at a time, until well mixed.
• 3. Scoop dough out onto a cookie sheet either ungreased or lined with parchment paper.
• 4. Smooth dough out onto a cookie sheet.
• 5. Bake in preheated 325-degree oven for about 30 minutes. Shortbread should not brown, but just begin to slightly lose the whiteness.
• 6. Cool to room temp.
• 7. Slice into bars or triangles.

IRISH SHORTBREAD COOKIES

Steps:

• Cream butter and sugar together until light and fluffy.
• Sift in cornstarch and flour; mix well.
• Press into a 10 3/4 by 7 inch pan.
• Prick all over with a fork.
• Bake in preheated 275 F oven for 30 minutes, then reduce heat to 250 F and bake 1 to 1 1/2 hours longer.
• Remove from pan and sprinkle with powdered sugar. Cut into 20 finger shaped cookies.