Shortbread

irish cookies dessert st. patrick's day edible gift party kidney friendly vegetarian pescatarian peanut free tree nut free soy free kosher

David Bowers

Makes 1 8-inch round

Source

Ingredients

1/2 cup (1 stick) butter, softened

3/4 cup flour

1/4 cup cornstarch

1/4 cup sugar

Pinch salt

1/2 teaspoon vanilla

Green sanding or decorating sugar

Method

1 Preheat the oven to 325°F and lightly grease an 8-inch round cake tin.

2 Put the butter in a medium bowl and use a hand mixer to beat until smooth. Add the remaining ingredients and mix to combine. Press into the bottom of the prepared pan, smoothing the surface with your fingertips, and chill for 10 minutes in the refrigerator.

3 Sprinkle generously with the green sugar and bake for 15 minutes, until just turning golden brown. While still warm, cut into 16 wedges with the tip of a paring knife. Let cool completely before removing from pan.