Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Irish Butter Shortbread 3.7 (77) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 23, 2020 Rate Print Share Yield: 3 dozen Make this classic Irish Butter Shortbread recipe from Rachel Gaffney for a melt-in-your-mouth St. Patrick's Day treat. Ingredients 1 cup (2 sticks) Irish unsalted butter, room temperature ½ cup plus 1 tablespoon sugar 2 ½ cups all-purpose flour, plus more for work surface Directions Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball. Transfer dough to a lightly floured work surface; roll out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking. Using a 2 1/4-inch round, fluted cutter, cut out dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to overwork dough. Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer cookies to a wire rack to cool. Shortbread may be stored in an airtight container for up to 3 days. Cook's Notes Due to its high fat content, Irish butter only needs a few minutes to come to room temperature. It is best when used 15 minutes after removing from the refrigerator. Originally appeared: The Martha Stewart Show, March 2010, The Martha Stewart Show, March 2010 Rate It Print