Recipe by Tammie Cramer, Gahanna, Ohio
First place, Cookies & Pastries (Scotch Shortbread Cookie), 2017
Baking temperature: 280 degrees F
Baking time: 40 minutes
Yield: 16 cookies
Ingredients
- 2 ½ c flour
- 1 t coarse salt
- 1 ¼ c Kerrygold butter
- 7/8 c confectioner’s sugar
Instructions
- Sift flour and salt into bowl. Set aside. Put room temperature butter into bowl of electric mixer. Mix on medium-high speed until fluffy. Scrape down sides of bowl. Gradually add confectioner’s sugar; beat until fluffy, about 2 minutes. Reduce speed to low. Add flour mixture all at once, mix until just combined
- Using plastic wrap, press dough into 10-inch tart pan with a removable bottom. With plastic on dough, refrigerate 45 minutes. Remove plastic wrap. Cut dough into 16 wedges with at paring knife. Prick all over with a wooden skewer
- Bake in preheated oven until golden brown. Transfer to wire cooling rack. Recut shortbread along original lines and let cool completely in pan