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4.67 from 3 votes
Irish Shortbread
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 30 cookies
Author: Gemma Stafford
  • ¾ lb (12oz) butter, at room temperature
  • 1 cup sugar , plus extra for sprinkling
  • 1 teaspoon pure vanilla extract
  • cups all-purpose flour
  • ¼ teaspoon salt
  1. Preheat the oven to 350oF (180oC).
  2. In an electric mixer fitted with a paddle attachment, mix together the room temperature butter and sugar until they are light and pale in color.
  3. Add the vanilla.
  4. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 60 minutes.
  5. Roll the dough ½-inch thick and cut using cutters.
  6. Place the cookies on a baking sheet.
  7. Bake for 18 to 20 minutes, until the edges begin to brown lightly. Allow to cool to room temperature.
  8. Store in an airtight container for 2 weeks.