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Irish Shortbread

By Cynthia O'Connor O'Hara
The Harried Housewife

3/4 cup (1 1/2 sticks) butter, softened
1/2 cup packed brown sugar
1 1/2 cups flour
1/4 cup cornstarch
1/4 teaspoon salt
Green sugar crystals (optional)






Preheat oven to 300 degrees. In a large bowl, combine butter and sugar. Beat with an electric mixer until well blended. Add flour, cornstarch, and salt; knead lightly until blended. Divide dough into six (3 1/2 to 4-inch) mini fluted tart pans; press into bottoms and up the sides of pans. (You also can pat or roll dough into a round about 1/2-inch thick on a lightly floured surface; cut into shapes as desired.) Pierce with the tines of a fork. Sprinkle with green sugar crystals, if desired. Bake until golden, 25 to 30 minutes. Immediately cut each pan of shortbread into 4 wedges. Cool completely in pans. Makes 24 cookies.



Copyright © 2014 by Cynthia O’Connor O’Hara

 

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