This traditional rolled Irish Shortbread is rich and buttery. It’s simply the best tasting cookie that requires only 3 simple ingredients. This must be your lucky day!
Hi everybody! Because it’s St. Patrick’s day, I wanted to share with you this recipe for Tradtional Irish Shortbread.
What I love the most about this recipe (other than how delicious it is), is the ease in which this dough comes together and how easy it is to roll out.
I received this nifty Kudos Kitchen rolling pin this past Christmas so I thought this would be the perfect recipe to show off this extremely fun (and functional) gift. Thank you Adam and Karen. I love this rolling pin very much and I’m proud to showcase it in my kitchen, and with my baking 🙂
What I did with this dough is rolled it out into two seperate blocks, and left them whole. However, cookie cutters can certainly used to cut the unbaked dough into any shapes you like.
I decided I wanted to keep the cookies on the “rustic” side, so after the blocks were baked, I broke them into random pieces. I really like the way they turned out.
TRADITIONAL IRISH SHORTBREAD {PRINT THIS RECIPE}
Yield: approximately 30 – 2″ cookies Prep Time: 5 minutes Bake Time: 15-17 minutes
1 cup butter, softened (I always use salted)
1 cup granulated sugar
2 cups all-purpose flour
½ teaspoon salt
-Preheat oven to 350 degrees.
-In a large bowl, using a hand mixer (or using a stand mixer and the paddle attachment), beat the butter and sugar until fluffy. Turn the mixer to low and blend in the flour and salt until fully incorporated and the dough forms a ball.
-Turn the dough out onto a lightly floured surface (or if baking in blocks, a piece of parchment paper) and roll to approximately ¼” thickness. Cut the dough with cookie cutters (if using) and place on a parchment lined baking sheet. Or if baking in blocks, use a pizza cutter to even the edges of the dough, and transfer the cut block of cookie (parchment paper and all) to a baking sheet.
-Bake in a preheated oven for 15-17 minutes or until you achive your desired color or doneness. *Note – Traditional Irish Shortbread is typically light in color. However, I don’t mind mine with a little extra browness. Your call.
-Cool completely, and break the blocks into pieces (if desired).
The above Irish blessing is compliments of Irish Expressions.
I thought it would be appropriate to coordinate this Irish shortbread cookie with a couple of “Travel the World” mugs I painted for a customer last Christmas. Even though Ireland’s flag isn’t depicted here (just use your imagination), these are in fact, Irish style coffee mugs! LOL
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| If there is ever anything I can paint for you, please don’t hesitate to contact me or visit my shop. Custom orders (like this one) are always welcome. Just sent me a photo or description of what you’re looking for and leave the rest up to me! |
Oh my!! I can not even tell you how much I love this recipe. My parents went to Ireland twice and each time my favorite treat they brought back was the shortbread cookies. I want these now!
With only 3 ingredients, you can whip them up anytime you want, Kristen 🙂
That is the coolest rolling pin ever!
We adore shortbread! This looks like a great recipe.
Dear Renne, I love shortbread…and I especially love these! So pretty and festive. Wonderful dear. xo, Catherine
My oldest and I are shortbread fanatics – I have to make a batch of this! And that rolling pin is so incredibly awesome…I love it!
The cookies are perfect broken up like that! Oh and that Kudos Kitchen rolling pin is amazing! I need one with my blog name on it! too cute!
Ack! That rolling pin is the coolest baking gadget that I've ever seen! What a fantastic gift. I really like how you baked the shortbread whole. The rustic pieces are such a fun way to serve a cookie.
I am totally trying these, my grandma used to make these for us. But my goodness she never had such a cool rolling pin. I have to get one immediately.
I have total rolling pin envy right now. That is seriously the coolest gadget EVER!
I'm also loving the idea of breaking up the shortbread into chunks. You can't go wrong with the lazy… errr.. rustic approach. 🙂