Watching the Ted Lasso series (which is excellent, by the way) got me thinking about shortbread cookies, or Ted Lasso Biscuits, as some call them. These are probably the quickest cookies that I make. There’s no creaming of the butter and sugar, and you don’t even need a mixer, you mix the whole the whole thing by hand.

I have made these cookies a number of times and I have always weighed the ingredients. I highly recommend using a kitchen scale for this recipe, although it’s not absolutely necessary. You’ll also need to purchase some rice flour. It’s pretty easy to find in stores these days. I bought a bag of Bob’s Red Mill rice flour which a carried by a number of local NYC stores.|

One of the tricks to these cookies is to sprinkle them with sugar as soon as you take them out of the oven, and cut them while they’re still warm. I have a cleaver, which makes cutting these very easy, but any big knife will do.

Sugared Shortbread
Recipe from The New York Times

240 grams all-purpose flour (2 cups)
1/2 teaspoon vanilla extract
36 grams rice flour (1/4 cup)
62 grams sugar (1/4 cup), more as needed
2 grams fine sea salt (1/2 teaspoon)
16 tablespoons unsalted butter (1 cup), melted and cooled

Heat oven to 350 degrees. Line an 8-inch square pan with parchment paper.

In a bowl, whisk together the flours, sugar and salt. Stir in the butter and vanilla. Press dough evenly into the bottom of the prepared pan. Bake until lightly golden brown, 35 to 45 minutes. Sprinkle evenly with sugar while warm and slice; cool completely.

Yield: ~16 cookies, but it depends upon how you cut them (but definitely cut them while they’re warm!)

One year ago: Lemon Meltaways
Two years ago: Ultranutty Pecan Bars
Three years ago: Oatmeal Raisin Cookies
Four years ago: Loiusa’s Cake
Five years ago: Pumpkin Lentil Soup
Six years ago: Chocolate Crinkle Cookies
Seven years ago: Mallobars
Eight years ago: Sweet Potato-Sausage Soup
Nine years ago: Marcus Samuelsson’s Spiced Coconut Lentil Soup
Ten years ago: Rosemary-Lemon Sandwich Cookies
Eleven years ago: Weeknight Bolognese
Twelve years ago: Chocolate Malted Whopper Drops
Thirteen years ago: Mahogany Beef Stew with Red Wine and Hoisin Sauce