Classic Buttery Irish Shortbread
Have I ever mentioned my love affair with shortbread?
I love it.
It is probably my favorite cookie.
I am sure everyone is shocked. Mmmm…. something buttery is Megan’s favorite…. totally predictable.
And Oh.Well.
I have no problem with being predictable and I simply love butter and I am head over heels in love with shortbread.
I made a cheesecake a few weeks ago using this delectable cookie as the crust and this is actually the main reason I wanted to post this recipe because I intend to re-make the cheese at some point (hopefully this week) and post the recipe for it.
Shortbread is very useful in so many ways and it really is very easy to make. You can simply press it into a pan and bake it or you can refrigerate the dough for an hour or so and then roll it out and make pretty cookies with a cutter. Since I was only going to crush these up for a crust I did the pressed method in a baking sheet and cut them after they cooled.
- 1 cup good quality unsalted butter, the better the butter the better your shortbread will be. I recommend Kerigold
- ½ cup granulated sugar
- 2½ cups all purpose flour
- Preheat your oven to 300˚
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar on high for 7 minutes.
- Scrape down the sides of the bowl.
- With the mixer on low speed pour in the flour. The mixture will become crumbly and you may be fooled into thinking it will never come together, but it will. It simply takes a few minutes so keep going.
- Once it has come together, place the dough into a rimmed baking sheet and press into an even layer up to the edges of the sheet.
- Prick all over with a fork.
- Bake for about 30-40 minutes, until the edges are golden and the center looks done.
- Allow to cool completely in the pan.
- Once cool, use a serrated knife to slice into individual cookies.
Recipe from MarthaStewart.com
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