Margaret Campbells Irish Shortbread Cookies Recipes

Steps:

• Cream butter and sugar together until light and fluffy.
• Sift in cornstarch and flour; mix well.
• Press into a 10 3/4 by 7 inch pan.
• Prick all over with a fork.
• Bake in preheated 275 F oven for 30 minutes, then reduce heat to 250 F and bake 1 to 1 1/2 hours longer.
• Remove from pan and sprinkle with powdered sugar. Cut into 20 finger shaped cookies.

Steps:

• 1. Cream the butter until smooth.
• 2. Add the corn starch, flour, and confectioners' sugar, a little at a time, until well mixed.
• 3. Scoop dough out onto a cookie sheet either ungreased or lined with parchment paper.
• 4. Smooth dough out onto a cookie sheet.
• 5. Bake in preheated 325-degree oven for about 30 minutes. Shortbread should not brown, but just begin to slightly lose the whiteness.
• 6. Cool to room temp.
• 7. Slice into bars or triangles.

Steps:

• Preheat oven to 400 degrees farenheit.
• Line two cookie sheets with parchment, if available.
• Cream butter and sugar.
• Mix in flours.
• Roll out to 1/4" on a floured surface.
• Cut into rectangles using a sharp knife or better yet, a ravioli/pie cutter with the wavy edge.
• Tranfer onto a lined cookie sheet, leaving 1/2" between cookies.
• Poke cookies with a fork and sprinkle with sugar (or even cinnamon sugar).
• Bake for 15-20 minutes or until the edges are slightly golden brown.
• Cool on a wire rack.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper.
• Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired.
• Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour.
• Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.

Steps:

• 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.