The official Ted Lasso cookie (aka shortbread). Don’t you think Rebecca would love the lemon version?
| 2 sticks | (8 ounces) unsalted butter, plus more for the pan |
| ¾ c | icing sugar |
| 2 c | all-purpose flour |
| ¼ t | kosher salt |
Place 2 sticks room temperature butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Coat an 8- or 9-inch square metal baking pan with more butter.
Beat the butter on high speed with the paddle attachment until fluffy, 3 to 5 minutes. With the mixer running, gradually add ¾-cup icing sugar and continue to beat until pale and fluffy.
Stop the mixer. Sift the flour into the bowl, then add the salt. Mix on low speed until just combined. Transfer to the prepared pan and pat to an even thickness no more than ½-inch thick. Refrigerate for at least 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 300°F.
Slice the dough into rectangles or squares in the pan. Bake until golden-brown and the middle is firm, 45-60 minutes. Let cool completely. Re-slice, if needed, before serving. Lemon version: add zest of one lemon to the dough after the butter.