I may not be Irish, but I can definitely enjoy a great shortbread cookie! Yes, shortbread is traditionally associated with and did, in fact, originate in Scotland, but its popularity spread into Ireland, especially given the quality of their butter. If you’re dairy-free like Isaiah was when he was first diagnosed with gluten intolerance, go ahead and swap in non-hydrogenated shortening or dairy-free buttery spread or sticks.
“The trick to these ultra flaky, melt-in-your-mouth shortbread cookies isn’t the butter you’re thinking. It’s peanut butter.”
I tossed in some dairy-free chocolate chips. Another idea is to dip the cookies part way in melted chocolate and sprinkle them with crushed salted peanuts. You could also stir some orange or lemon zest into the cookie dough before baking if you want a nice hint of fragrant citrus.
1½ sticks unsalted Irish butter or dairy-free non-hydrogenated shortening
¼ cup creamy peanut butter
½ cup sugar
½ teaspoon salt
¼ cup dairy-free mini chocolate chips
- Preheat the oven to 300º; grease an 8-inch-square baking pan and line it with parchment paper, letting the ends hang over 2 sides of the pan. In a small saucepan, melt together the butter or shortening and peanut butter.
- In a medium bowl, whisk together the sugar and salt. Add to the warm butter mixture and stir to combine. Stir in the flour and the chocolate chips. Transfer to the prepared pan and gently press the dough down evenly. Bake until lightly golden, 35 to 40 minutes. Let cool for at least 15 minutes, then remove the shortbread from the pan and cut into rectangles while still warm.