Irish Shortbread Cookies

These Irish shortbread cookies boast a rich buttery flavor with a delicate crunch that creates a melt-in-your-mouth texture.

Course Dessert

Cuisine Irish

Prep Time 15

Cook Time 35

Total Time 50

Servings cookies

Calories 161kcal

Preheat the oven to 300°F. Lightly grease an 8x8 inch square pan and line with parchment paper.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and vanilla extract, until light and fluffy, about 2-3 minutes. Add the powdered sugar and salt and beat until combined.
On low speed, slowly add the flour to the butter mixture. Do not overmix but make sure all the flour is incorporated. It should be crumbly at this point.
Press the dough into the pan. Using floured hands or plastic wrap, firmly press the mixture into a level, compact surface. Use a fork or skewer to poke the dough which will allow steam to escape.
Bake for about 30-35 minutes or until the tops are golden brown and the edges are just starting to turn golden.
Remove the shortbread and immediately transfer to a clean work surface. Cut into 12 strips. Transfer to a rack to cool.

The butter should be at room temperature, which helps the dough mix easily and evenly.

Mix the ingredients until just combined. Overmixing can lead to a tougher texture. The dough should be crumbly.

Use plastic wrap or floured hands to prevent the dough from sticking to you when pressing in a pan.

Before baking, use a fork to prick the dough surface. This prevents the shortbread from puffing up too much during baking and helps achieve the characteristic texture.