Irish Shortbread

Instructions

1. Preheat the oven to 300ºF.
2. Lightly spray a 9-inch springform pan with a removable bottom and line with parchment paper.
3. Whisk together the flour, corn starch, salt, and sugar in the mixing bowl. Place the dry ingredients in the bowl of the standing mixer with the paddle blade in place. Add the butter and mix on low speed until the mixture starts coming together in clumps.
4. Add the vanilla and continue to mix until the dough forms solid clumps.
5. Use your hand to press the dough evenly into the pan. You want the top to be a smooth as possible. Use a sharp knife to lightly score the shortbread into twelve even wedges and prick each wedge three times with the tines of a fork. You may also opt to roll out the dough to 1/4" thick and use a cookie cutter to cut shamrock shapes or other shapes.
6. Bake the shortbread for 45 to 55 minutes, or until the top is light golden brown. Remove from oven and immediately use a sharp knife to cut completely through the dough, where you previously marked it, into wedges. Let the shortbread cool completely in the pan. Once the shortbread has cooled remove the outer ring of the springform pan, and separate the wedges. Be careful and make sure that wedges are completely cooled or they will bend and crack.
7. If you want to get them a little crisper, place the shortbread on a sheet pan and crisp again in a 300 oven for about 10 minutes.
8. Remove and allow to cool before moving to a serving platter. Can sprinkle with powdered sugar if you like and decorate with fresh shamrocks.

• Ready in : 60 Minutes
• Recipe Type : All Recipes, Sweets