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Make this classic Irish recipe from Rachel Gaffney for a melt-in-your-mouth St. Patrick's Day treat.

Source: The Martha Stewart Show, March 2010



Cook's Notes

Due to its high fat content, Irish butter only needs a few minutes to come to room temperature. It is best when used 15 minutes after removing from the refrigerator.

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How would you rate this recipe?
  • 47jardin
    16 MAR, 2014
    I should have read the other reviews. It really needs salt. It took much longer for the cookies to bake than stated in the recipe. I made two batches to take to a St. Paddy's party and am disappointed.
  • arabela
    10 MAR, 2013
    In Ireland we have a particular a fondness of salted butter rather than unsalted. It is certainly used in home baking more frequently. Though, of course, either can be (and is) used, quite a different flavour is produced when using either salted or unsalted. I think salted is probably a more traditional Irish ingredient though.
  • chrmd72
    13 OCT, 2010
    I'm surprised that it doesn't use any salt to balance out the flavors. Is it possible that it was forgotten?
  • kske
    21 MAR, 2010
    Rachel Gaffney is charming and her shortbread is the best!
  • daglish
    19 MAR, 2010
    These are wonderful Rachel...what else do you make!!!!!
  • emilysophie
    17 MAR, 2010
    On the show she said it should definitely be 1/8" thickness, and that the disc of dough should be chilled before rolling out. She also said that the cookies should be the same color coming out of the oven as they were going in.

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