Irish Shortbread With Currants Recipes

IRISH SHORTBREAD WITH CURRANTS

Steps:

• preheat oven to 325.
• sift the flour and salt into a bowl and mix in semolina.
• beat together the butter, sugar and lemon zest.
• stir in flour mixture and currants.
• work the dough with your hands til it clumps together.
• mold into a flattened ball and place on nonstick baking sheet.
• press the dough into 9 1/2 inch circle.
• trim edges neatly and make indentations on edges with a fork and prick the surface all over top.
• bake 35 minutes.
• cut into 12 wedges.

IRISH BUTTER SHORTBREAD

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.

IRISH SHORTBREAD COOKIES

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.