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Ingredients
- 1 1/4 cups unbleached all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt*
- 1/2 cup granulated sugar, plus more for sprinkling on top of shortbread*
- 1 cup (8 ounces) cold Kerrygold Unsalted Butter, cut into 3/4-inch pieces
- (If you use salted butter, cut the amount of salt in the recipe to 1/8 teaspoon.)
- 1 teaspoon vanilla extract
Details
Preparation
Step 1
Heat the oven to 300 degrees. 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 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. *Kitchen Ade note: It is easier to press the shortbread dough evenly into the pan if you first cover the dough with a piece of plastic wrap. If you use the plastic wrap, you will not have to smooth the top with a spatula. In addition, sprinkling the top of your shortbread with granulated sugar, white or colored, is a nice touch. Do it while the shortbread is still warm. Makes 12 large cookies
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