If you take a breath of the air outside on St. Patrick's Day, you will probably smell the nauseating aroma of people overcooking cabbage (by-the-way, you do of course realize that corned beef and cabbage is not authentic Irish fare). So while the Irish novices are boiling their dinner into God only knows what, you can be enjoying something authnetically Irish and just as sweet as that Wild Irish Rose -- Irish Shortbread.
There may not be a more delicate and rich baked sweet dish than this classic Irish dessert. This shortbread literally melts in your mouth and is not the overtly sweet type of shortbread most people are used to. You do want to be careful when handling this shortbread as it crumbles very easily (just look at the ingredients and you can see why).
I have had the pleasure of eating various shortbread's in my life and I can honestly say that the Irish version of this culinary classic is nothing short of absolute perfection.
Ingredients need to make Irish Shortbread:
- 1 cup butter, softened
- 1/4 cup powdered sugar
- 1 tsp. vanilla
- 1/4 cup cornstarch
- 3/4 cup flour
- Pre-heat the oven to 300 degrees.
- In a medium bowl whisk the butter and powdered sugar until creamy and light. Stir in the vanilla, followed by the cornstarch and flour.
- Remove the dough to a floured surface and gently form into a disk about 1/2-inch thick (or place in a shortbread mold).
- Line a baking sheet with parchment paper and carefully place the shortbread on the prepared baking sheet.
- Poke the dough all over with the tines of a fork (or use a docker).
- Place into the oven and bake 50 minutes or until golden.
- Remove the shortbread from the oven and while it is still warm, cut the shortbread into wedges. Place the wedges onto a rack to cool.
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