Butter Shortbread Petticoat Tails
By Kerrygold
Images
Serves
Makes 12 large cookies
Ingredients
- 1¼ cups unbleached all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
- ½ cup granulated sugar
- 8 ounces (1 cup) cold Kerrygold Unsalted Butter, cut into ¾-inch pieces∗
- 1 teaspoon vanilla extract
Procedure
Shortbread cookies have long been a staple of Irish baking and has always been a timeless classic. All you need is a few quality dry ingredients and some grass-fed cow’s milk Irish butter and you’ve got the makings of a dessert the Irish have been making for centuries.
Heat the oven to 300°F. Have ready a 9-inch tart pan with a removable bottom. Sift the flour, cornstarch and salt into the large bowl of an electric mixer. Add the sugar and mix on low speed just to blend the ingredients, 15 seconds. With the mixer running add the Kerrygold Pure Irish Butter pieces and continue mixing until crumbs form and there is no loose flour, about 2 minutes. Add the vanilla, mixing until large clumps form that pull away from the side of the bowl, about 15 seconds.
Transfer the dough to the tart pan. Use the palm of your hand to press the dough evenly into the pan. Use a thin metal spatula to smooth the top. The dough will be ½ inch thick. Use a fork to prick the dough at 2-inch intervals. Use a small sharp knife to mark 12 even wedge-shaped cookies.
Bake the cookies until the top is light golden, about 1 hour. Immediately use a small sharp knife to cut completely through the marked wedges. Cool the shortbread thoroughly in the pan. Remove the sides of the pan and separate the cookies. The cookies can be stored in a tightly covered container for up to 1 week.
∗If using Kerrygold Salted Butter, reduce the salt to ⅛ teaspoon.
Heat the oven to 300°F. Have ready a 9-inch tart pan with a removable bottom. Sift the flour, cornstarch and salt into the large bowl of an electric mixer. Add the sugar and mix on low speed just to blend the ingredients, 15 seconds. With the mixer running add the Kerrygold Pure Irish Butter pieces and continue mixing until crumbs form and there is no loose flour, about 2 minutes. Add the vanilla, mixing until large clumps form that pull away from the side of the bowl, about 15 seconds.
Transfer the dough to the tart pan. Use the palm of your hand to press the dough evenly into the pan. Use a thin metal spatula to smooth the top. The dough will be ½ inch thick. Use a fork to prick the dough at 2-inch intervals. Use a small sharp knife to mark 12 even wedge-shaped cookies.
Bake the cookies until the top is light golden, about 1 hour. Immediately use a small sharp knife to cut completely through the marked wedges. Cool the shortbread thoroughly in the pan. Remove the sides of the pan and separate the cookies. The cookies can be stored in a tightly covered container for up to 1 week.
∗If using Kerrygold Salted Butter, reduce the salt to ⅛ teaspoon.
Butter Shortbread Petticoat Tails
By Kerrygold
Serves
Makes 12 large cookies
Ingredients
- 1¼ cups unbleached all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
- ½ cup granulated sugar
- 8 ounces (1 cup) cold Kerrygold Unsalted Butter, cut into ¾-inch pieces∗
- 1 teaspoon vanilla extract
Procedure
Shortbread cookies have long been a staple of Irish baking and has always been a timeless classic. All you need is a few quality dry ingredients and some grass-fed cow’s milk Irish butter and you’ve got the makings of a dessert the Irish have been making for centuries.
Heat the oven to 300°F. Have ready a 9-inch tart pan with a removable bottom. Sift the flour, cornstarch and salt into the large bowl of an electric mixer. Add the sugar and mix on low speed just to blend the ingredients, 15 seconds. With the mixer running add the Kerrygold Pure Irish Butter pieces and continue mixing until crumbs form and there is no loose flour, about 2 minutes. Add the vanilla, mixing until large clumps form that pull away from the side of the bowl, about 15 seconds.
Transfer the dough to the tart pan. Use the palm of your hand to press the dough evenly into the pan. Use a thin metal spatula to smooth the top. The dough will be ½ inch thick. Use a fork to prick the dough at 2-inch intervals. Use a small sharp knife to mark 12 even wedge-shaped cookies.
Bake the cookies until the top is light golden, about 1 hour. Immediately use a small sharp knife to cut completely through the marked wedges. Cool the shortbread thoroughly in the pan. Remove the sides of the pan and separate the cookies. The cookies can be stored in a tightly covered container for up to 1 week.
∗If using Kerrygold Salted Butter, reduce the salt to ⅛ teaspoon.
Heat the oven to 300°F. Have ready a 9-inch tart pan with a removable bottom. Sift the flour, cornstarch and salt into the large bowl of an electric mixer. Add the sugar and mix on low speed just to blend the ingredients, 15 seconds. With the mixer running add the Kerrygold Pure Irish Butter pieces and continue mixing until crumbs form and there is no loose flour, about 2 minutes. Add the vanilla, mixing until large clumps form that pull away from the side of the bowl, about 15 seconds.
Transfer the dough to the tart pan. Use the palm of your hand to press the dough evenly into the pan. Use a thin metal spatula to smooth the top. The dough will be ½ inch thick. Use a fork to prick the dough at 2-inch intervals. Use a small sharp knife to mark 12 even wedge-shaped cookies.
Bake the cookies until the top is light golden, about 1 hour. Immediately use a small sharp knife to cut completely through the marked wedges. Cool the shortbread thoroughly in the pan. Remove the sides of the pan and separate the cookies. The cookies can be stored in a tightly covered container for up to 1 week.
∗If using Kerrygold Salted Butter, reduce the salt to ⅛ teaspoon.