Shortbread is famous in Scotland, but they are also a staple and classic cookie in Northern Ireland where they are absolutely perfect with a cup of Irish breakfast tea! I love to dip them in creamy Cranachan just like we will be serving at the James Beard dinner this Thursday night for dessert! My Scots Irish finish for a perfect dinner party ending
For and added touch of my new Atlanta Georgia homeland, try cutting them with Shamrock cookie cutters and adding dried peaches! Pretty surprising living in Georgia (with it’s state symbol being the peach) that I had to order my dried peaches on-line. Still, I discovered the best fruit and company that shipped within 2 days of ordering the highest quality naturally dried peaches. Check out http://www.nuts.com if you are in need to nuts or dried fruit in the US this company is the way to go. I know I will be ordering again and their marketing rocks!
Also, if you are making these cookies at home for extra special flavor and texture do look out for unsalted Kerrygold butter made from the milk of the sweet summer milk of Irish grass fed cows!
• 1 cup (8 oz.) unsalted Kerrygold butter
• 4 oz. (3/4 cup) powdered sugar
• 8 oz. (2 cups) all purpose flour
• 1 oz. (1/4 cup) cornstarch
• 1 oz. (1/4 cup) rice flour
• ¼ cup of chopped dried peaches
• 3 Tbsp. granulated sugar (to sprinkle over baked cookies)
How to make them:
1. Preheat oven to 350° F.
2. Cream the butter and sugar together until light and fluffy in an electric mixer.
3. Measure the flour, cornstarch, and rice flour together then slowly incorporate the dry ingredients into the creamed butter and sugar. Stir in the dried peaches and mix until fully incorporated.
4. Place the resulting shortbread dough onto a floured surface and use a lightly floured rolling pin to roll out the dough to ¼” thick.
5. Cut with shamrock cookie cutter and place on baking sheets.
6. Bake for 10-12 minutes until the edges of the cookies are a light golden brown.
7. Sprinkle with sugar while still warm and leave to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
8. Store in an airtight container.
Judith the Irish foodie