Shortbread (Irish White Sugar)

A delicious melt in your mouth shortbread to rival the neighbouring Scots.

1 cup (2 sticks) Irish butter, room temperature
½ cup + 1 Tbsp. sugar
2½ cups all-purpose flour, unbleached

Preheat oven to 300°F (150°C/130°C fan, Gas Mark 2). 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 ¼” thickness, dusting rolling pin with flour as necessary to prevent sticking. Using a 2¼” round, fluted cutter, cut out dough.

Transfer to prepared baking sheet, spacing about 1” 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.

Makes 3 dozen.

Cook's Note: 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.