Yesterday the City of Chicago held its annual St. Patrick’s Day parade. Part of the yearly festivities includes dyeing the Chicago River green which is quite a sight to see!
I thought I would be diet-disciplined and forego a second St. Patrick’s Day treat after the pistachio cake, but I succumbed when I just happened to run across this shortbread recipe which appeared in my local paper, the Chicago Tribune, three years ago. I was clearing out a recipe folder that I had in my desk (since I have just one work week to go before retiring–woohoo!), and lo and behold what did I find in there but this recipe. Who am I to ignore fate?
The shortbread was a snap to put together and baked to perfection in 25 minutes in my oven. The glaze, too, is very simple and quick to make. So, if you’ve got a spare hour on St. Patrick’s Day, you can easily make this shortbread to enjoy before the day is over.
My husband and I both loved this very Irish shortbread with its sophisticated flavors. The espresso gave it a depth of flavor not ordinarily found in shortbread, and the whiskey glaze was delightful and tasted surprisingly un-whiskey-like.
Roger told me that if this shortbread were on a restaurant menu along with crème brûlée, a favorite dessert of his, he’d be hard-pressed to choose between them. High praise indeed.
We’re all part Irish on March 17—Happy St. Patrick’s Day!
Two years ago: Irish Carb Bomb Cupcakes
Espresso Shortbread Cookies with Irish Whiskey Glaze
Ingredients for Shortbread
- 2 sticks unsalted Irish butter, room temperature
- 3/4 cup sugar
- 1/2 tsp. coarse salt
- 2 cups flour
- 1 tbl. ground espresso or coffee
Ingredients for Glaze
- 1/4 cup each: sugar, Irish whiskey
- 2 tbl. butter
Heat oven to 325 degrees. Stir together butter, sugar and salt in a bowl. Mix in about half the flour; stir in the ground coffee. Stir in remaining flour; combine thoroughly. Using damp fingers, press into two buttered 8-inch round cake pans.
Bake in the center of the oven until golden brown, 25-30 minutes. Remove from the oven; immediately cut each pan into 8 wedges but leave in the pan. Cool completely. I used a toothpick to make holes in the shortbread so that the glaze could seep through.
For glaze, pour sugar and 2 tablespoons of the whiskey into a small saucepan. Heat to a boil over high heat; boil rapidly, 1 minute. Remove from heat; whisk in butter. Whisk in remaining 2 tablespoons of the whiskey. Let set to thicken slightly, 1 minute. Spoon over shortbread, using the back of the spoon to cover evenly. When glaze is set, remove cookies from pan.
Source: A recipe from the Chicago Tribune