A delicious and surprisingly simple recipe for shortbread cookies using a rich, Irish butter.
Can you all believe it is the second day of SPRING?! And we are well over halfway through March?! I can’t, time is just flying by. I am so excited for Spring and Summer. Usually I love Winter and I am sad when it is over, but this year I am just so thankful and excited for the change of season. I am excited to experience Summer with a baby <3.
We went on a trip to the mountains a few weekends ago and we went to a hot springs. We bought Miles his first swimsuit and Oh. My. Goodness. I could die, he was so cute! It was a red, Micky Mouse swimsuit and it was a shorter style. His chunky, white legs were out to show and his little pot belly hung over the top.
He really loves water too! He has always loved bath time; he splashes and is so focused. When we took him in the hot springs he was extra calm and sweet. So I am excited for more water time with him this summer, long walks in the evenings, picnics on our grass, staying up late, baseball games, trips to the zoo, playing in the hose water, all of it!
Anyways, speaking of time flying by, I meant to post this recipe before St. Patrick’s Day, but I just didn’t get to it! This past month and all of February was especially busy for me.
I painted the interior of a house that my grandma purchased, and that took up a good deal of my time. It was really fun though! I have always enjoyed painting; I love seeing how much it can transform a space. It really freshens everything up as well and makes it look new and clean. It was such a fun project to start Spring with and now I am motivated to try and freshen up our own home in different ways for the change of season.
Okay, so this recipe was meant to be for St. Patrick’s Day because the special ingredient is Irish butter! Yum! I actually have this butter on hand almost all of the time and I use it in a lot of my recipes and dishes. It has such a rich flavor and is made from milk that’s from grass-fed cows.
Someday, I would like to have our own dairy cow that I can milk and make all our own dairy products with, including butter. Someday! Caleb really likes to have a little something sweet every night after dinner. Cookies are usually my go-to, but I don’t always have everything on hand. The last couple of weeks I haven’t had any eggs. Hence the shortbread cookies which only have three ingredients, none of which is eggs. Perfect!
These are definitely my kind of cookie: simple, easy, not too sweet, and perfectly thick and crumbly. They are the type of cookie that would be delicious with a warm cup of tea or a cold glass of milk.
In this particular recipe, instead of rolling them out I opted to just push the dough into a parchment lined cake pan and then cut it into squares/triangles after it has cooked and cooled.
I don’t know that this recipe would be all that great for rolling out and using a cookie cutter. I found the dough to be more difficult to handle; it was extra crumbly. But, I think that just makes for a more crumbly and richer tasting cookie.
Also, these cookies are extra thick when pressed into a round cake pan, as you can probably tell from the pictures. This makes them very rich as well, and a little goes a long way when eating them! If you would like them to be thinner simply push the dough into a larger pan and decrease your bake time or check them more often. I hope you guys enjoy!
Irish Butter Shortbread Cookies
2 1/2 cups unbleached, all=purpose flour
1/2 cup + 1 Tbsp sugar
1 cup (2 sticks) salted Irish butter (I love this kind)
Preheat oven to 300 degrees and line an 8″ round cake pan or 10″x10″ cake pan with parchment paper.
Combine all ingredients and mix with the paddle attachment in your electric stand mixer. Roll into a ball, and press into your parchment lined cake pan. Bake at 300 degrees for 30 minutes or until just barely beginning to turn golden. Let cool completely before removing from pan and cutting into desired rectangles, squares, etc. Store in an airtight container.
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