We found this recipe a few years back during the Ted Lasso heyday. It’s similar to Smitten Kitchen’s standard shortbread, with less detail, but we still like to call it the Ted Lasso cookie. We added lemon zest, so good.
| 1 c | unsalted butter, plus more for the pan |
| ¾ c | icing sugar |
| 2 T | lemon zest, chopped fine (approx. 1 large lemon) |
| 2 c | all-purpose flour |
| ¼ t | kosher salt |
Pre-heat oven to 300F.
Grease an 8- or 9-inch square metal baking pan.
Beat the butter on high speed in a stand mixer with the paddle attachment for 3 to 5 minutes. Then, on low speed, add the icing sugar and lemon zest gradually. When fully incorporated, increase speed and beat until pale and fluffy, about another 3-5 minutes.
Sift in the flour, add the salt and mix on low speed until just combined. Transfer to the prepared pan and pat to an even, ½-inch thickness (an offset spatula comes in handy here). Refrigerate for 30 minutes minimum. Carefully run your spatula or a knife through the shortbread dough in a rectangle pattern. Bake until golden on the edges and the middle is firm, 45-60 minutes. Let cool 10 minutes, slice through completely, then let cool
Makes about 32 cookies.