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Irish, Scottish, whatever – ha ha. Just kidding! I think the Scots need equal time today, especially since they have such a rich accent too. Rrrrollling the Rrrr’s, hey whatever blows up your kilt!
Everybody’s making corned beef and cabbage and having a beer and maybe even Irish Soda Bread. So I thought it would be fun to make something different. I love to be different. Besides I’m equal parts Irish and Scottish (about 1/8 each) so there!
I recently made three Irish themed recipes so if you’re still looking for your new favorite dish, you may enjoy checking these:
Old Irish Blessing
May the road rise to meet you,
May the wind be always at your back,
The sun shine warm upon your face,
The rain fall soft upon your fields,
And until we meet again
May God hold you in the hollow of his hand.
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ¼ cup sugar plus extra for sprinkling
- ½ cup unsalted sweet butter, diced
- Preheat oven to 325°F. Prep the cookie mold according to manufacturer instructions. Line a baking sheet with parchment paper.
- Sift the flour, cornstarch and sugar together in a mixing bowl. Using a pastry blender, cut in the butter until a soft dough starts to form. Knead dough until well blended. Just a minute or two. Press half the dough into the cookie mold. Holding the mold upright, tap on a strong edge protected with a folded kitchen towel. As the dough starts to pull away from the mold, invert over the baking sheet and carefully place the dough on the parchment lined cookie sheet. Repeat with the remaining dough.
- Bake for 35 to 40 minutes or until golden in color. Immediately sprinkle sugar on top and cool on a wire rack before serving.
- Adapted from The Ultimate Cookie Book
Thanks so much for stopping by ~