This recipe is an all-time favorite of mine and I’ve been meaning to share it for years, yes, years! My fantastic boss, Pam, once told me that she is not a big cake fan, but she can’t resist shortbread. Two years ago I started making tender shortbread for her birthday and it has since become an end of April tradition. She seems to love the tradition and who am I kidding, I look forward to it, too.
It all starts with a good dose of fresh butter and then you add a short list of ingredients. The quality of your butter is important here and I use Kerrygold with stellar results. In hardly any time at all, a tray of buttery, pale and very tender cookies are yours to enjoy. A half-sheet pan of delicious cookies is good and bad. I only make them once a year and give most of them to my boss to share with her family. This time around, I also brought some along when we were invited to a friends’ house for dinner. The meal was wonderful and then concluded with cookies…and then margaritas. It was a long week.
If you love buttery shortbread, please give these a try. The contrast of the tender buttery crumb against the course sugar on top is a winning combination. If you don’t have coarse sugar on hand, regular granulated sugar or superfine sugar can be sprinkled on the shortbread instead.
All of those delicious cookies up there are gone now and I’m already looking forward to next April.