Oat and Irish Butter Shortbread Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
These tasty, melt-in-your-mouth butter shortbread cookies are based on my grandmother's recipe. I've used grass-fed butter from Ireland and oat flour to give these cookies a little Irish flair.
  • 8 ounces unsalted Irish butter, such as Kerrygold at room temperature
  • ½ cup confectioner's sugar
  • 1½ cups all-purpose flour, plus more for dusting
  • ½ cup oat flour
  • 2½ Tablespoons cornstarch
  • ½ teaspoon salt
  1. Preheat oven to 325* F. Line two baking sheets with parchment paper.
  2. Cream butter for 30 seconds in a mixer until smooth. Add the powdered sugar and cream until smooth. (Don’t whip the butter until fluffy, just until combined.) Whisk the dry ingredients together. Add half to the creamed mixture and mix on low just until combined. Add the remaining dry ingredients and mix on low just until the dough comes together. There will still be some unincorporated dry ingredients. Remove bowl from mixer. Scrape down sides and use a silicone or rubber spatula to gently mix in the remaining dry ingredients.
  3. Turn dough out onto a lightly floured, cool surface or a piece of parchment lightly dusted with flour. (I prefer the parchment, as you can bake the cookies on the same piece and the dough doesn’t stick if you need to transfer it.) Knead the dough a few times and press lightly into a disk. (You can chill it at this point, if desired.) Roll the dough out, using a tiny bit of flour to keep the dough from sticking to the rolling pin, to ¼″ thick. Cut into the desired shapes and transfer to the baking sheets. Dock the top of the cookies with a fork, toothpick, or bamboo skewer.
  4. Alternatively, divide the dough into 4 pieces and shape into flat rounds. Use a sharp knife to cut into wedges
  5. Dock the wedges evenly fork, toothpick or skewer.
  6. Bake the cookies one cookie sheet at a time, rotating it halfway through baking time. For the 2″ circles bake for 15 minutes, or until barely brown. For the larger circles cut into wedges, bake for 20-25 minutes. This recipe yielded 1 circle with 8 wedges and about 4 dozen 2″ rounds.
For a more traditional shortbread, substitute ½ cup all-purpose flour for the oat flour, or use rice flour (not sticky rice flour) to help maintain the sandy texture.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2012/03/oat-and-irish-butter-shortbread-cookies-recipe.html