Ingredients for Irish Shortbread Cookies
- 1 cup (2 sticks) salted butter, softened
- ¾ cup granulated sugar
- 1 cup cornstarch
- 2 cups all-purpose flour
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How to Make Irish Shortbread Cookies
- Preheat oven to 275°F (135°C).
- Cream together 1 cup (2 sticks) of salted butter and ¾ cup granulated sugar until light and fluffy. (Use an electric mixer for best results).
- In a separate bowl, whisk together 1 cup cornstarch and 2 cups all-purpose flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Press the dough evenly into a 10 ¾ x 7 inch baking pan.
- Prick the dough all over with a fork.
- Bake for 30 minutes at 275°F (135°C).
- Reduce oven temperature to 250°F (120°C) and continue baking for 1 to 1 ½ hours, or until the edges are lightly golden brown and the center is set.
- Let the shortbread cool completely in the pan before removing.
- Sprinkle with powdered sugar and cut into 20 finger-shaped cookies.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
53g
Fat
58g
Carbs
12g