Ted Lasso Shortbread Cookies (Alexandra Stafford's Recipe)
Ted Lasso Shortbread Cookies (Alexandra Stafford's Recipe)
Ingredients
- 1 cup butter, softened (2 sticks)
- 1 teaspoon salt
- 2/3 cup granulated sugar
- 1 1/2 teaspoons vanilla extract, good quality
- 2 cups all-purpose flour
- as needed granulated sugar, for sprinkling
Instructions
- 1
Preheat your oven to 325°F.
⏱️ 5 min•🌡️ 325
- 2
In a mixing bowl, use a fork to mash and soften the butter. If your butter is cold, melt a small amount and mix it into the cold butter to help it reach a soft, pliable consistency.
⏱️ 2 min
- 3
Add 1 teaspoon of salt and 2/3 cup of granulated sugar to the softened butter. Continue to mix thoroughly with the fork until the ingredients are well combined and the mixture is soft.
⏱️ 3 min
- 4
Pour in 1 1/2 teaspoons (or slightly more for enhanced flavor) of good quality vanilla extract. Mix again with the fork until evenly distributed.
⏱️ 2 min
- 5
Gradually add 2 cups of all-purpose flour to the mixture. Continue to "fork mix" until there are no visible streaks or "ribbons" of dry flour. The mixture should appear pebbly and crumbly, resembling a "dry, pebbly look."
⏱️ 4 min
- 6
Transfer the crumbly shortbread mixture into a 9-inch (or 8-inch) square baking pan. Use a bench scraper or your hands to evenly spread and gently press the mixture across the bottom of the pan to form a flat, uniform layer. Avoid packing it down too firmly.
⏱️ 2 min
- 7
Place the pan in the preheated oven and bake for approximately 37 minutes. Baking times can vary by oven, so check for a light golden color.
⏱️ 37 min•🌡️ 325
- 8
Once removed from the oven, immediately and generously sprinkle granulated sugar over the hot shortbread.
⏱️ 1 min
- 9
Allow the shortbread to cool in the pan for a few minutes. While still slightly warm, use a bench scraper or knife to cut the shortbread into desired shapes (typically squares or rectangles).
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Ted Lasso Shortbread Cookies (Alexandra Stafford's Recipe)
Ingredients
- 1 cup butter, softened (2 sticks)
- 1 teaspoon salt
- 2/3 cup granulated sugar
- 1 1/2 teaspoons vanilla extract, good quality
- 2 cups all-purpose flour
- as needed granulated sugar, for sprinkling
Instructions
- 1
Preheat your oven to 325°F.
⏱️ 5 min•🌡️ 325 - 2
In a mixing bowl, use a fork to mash and soften the butter. If your butter is cold, melt a small amount and mix it into the cold butter to help it reach a soft, pliable consistency.
⏱️ 2 min - 3
Add 1 teaspoon of salt and 2/3 cup of granulated sugar to the softened butter. Continue to mix thoroughly with the fork until the ingredients are well combined and the mixture is soft.
⏱️ 3 min - 4
Pour in 1 1/2 teaspoons (or slightly more for enhanced flavor) of good quality vanilla extract. Mix again with the fork until evenly distributed.
⏱️ 2 min - 5
Gradually add 2 cups of all-purpose flour to the mixture. Continue to "fork mix" until there are no visible streaks or "ribbons" of dry flour. The mixture should appear pebbly and crumbly, resembling a "dry, pebbly look."
⏱️ 4 min - 6
Transfer the crumbly shortbread mixture into a 9-inch (or 8-inch) square baking pan. Use a bench scraper or your hands to evenly spread and gently press the mixture across the bottom of the pan to form a flat, uniform layer. Avoid packing it down too firmly.
⏱️ 2 min - 7
Place the pan in the preheated oven and bake for approximately 37 minutes. Baking times can vary by oven, so check for a light golden color.
⏱️ 37 min•🌡️ 325 - 8
Once removed from the oven, immediately and generously sprinkle granulated sugar over the hot shortbread.
⏱️ 1 min - 9
Allow the shortbread to cool in the pan for a few minutes. While still slightly warm, use a bench scraper or knife to cut the shortbread into desired shapes (typically squares or rectangles).
⏱️ 3 min