Irish Butter Shortbread Cookies Recipe
These Irish butter cookies will literally melt in your mouth. They are delicious, and perfect to go along with a cup of coffee or tea.
Ingredients
- 2 cups flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cups sugar
- 8 oz butter Irish (Kerrygold)
- 2 egg yolks beaten
- 1 teaspoon vanilla extract
- 2 dozen pecans for topping
Instructions
- Preheat oven to 325'F
- In a stand up mixer, cream the butter and the sugar until well combined and fluffy.
- Add vanilla and eggs to the creamed butter and sugar.
- Sift together the flour, baking powder and salt.
- Slowly add the flour mixture until you have a stiff dough.
- Remove dough from mixer and form two logs, about 7 ½" long x 1 ½" wide each.
- Wrap them in plastic wrap and refrigerate for at least 3 hours. You can also refrigerate overnight.
- Cut into ⅜" inch circles with a sharp knife. Place cookies about 1" apart. Place a pecan on top of each cookie. Bake them immediately as you don't want them to get warm.
- Bake for about 12 minutes.*
- *5 minutes into the baking, open the oven and lightly press down on the pecan. I like to use a long chop stick or wooden spoon. Return to baking.
Notes
Frequently Asked Questions
- How long can I freeze these Irish butter shortbread cookies? You can freeze them in an airtight container with freezer paper between layers of cookies. Be sure they are completely cooled before storing. They will store nicely for up to 6 months. This is a great cookie to make in advance for Christmas.
- Do I have to refrigerate the cookies? No, you do not. You can store these in an airtight container at room temperature for about a week.
- Can I store the cookie dough? Yes, wrap the dough tightly and you can store it in the refrigerator for 3-5 days. You can then remove the dough, slice then bake.
- Flour – All purpose flour works just great for these cookies.
- Sugar – Granulated sugar is the correct one to use.
- Butter – Use a good quality European type butter as it has a high fat content and makes a really great shortbread cookie. I like to use Kerry Gold Irish butter.
- Pecans - I use pecan halves to drop onto each cookie. The pecan in the middle is just the perfect crunchy contrast to the creamy melt in your mouth texture of the cookie.
- Vanilla - Make sure you use good vanilla when making these cookies. The cheap imitation flavor will not do.
Nutrition
Serving: 28gCalories: 133kcalCarbohydrates: 13gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 36mgSodium: 92mgPotassium: 25mgSugar: 5gVitamin A: 260IUCalcium: 10mgIron: 0.5mg
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