*A Good Thing* Vol.6

This is the best shortbread recipe of all time. You’re welcome.

I have several memories that float around in my brain of treats I have seen people eat in a movie or on TV. Most of them I cannot recall clearly, they’re vague, a glass candy dish from something I saw in the 80s, Turkish Delight from the BBC version of The Lion, The Witch and The Wardrobe, there’s a taffy pull in there somewhere and definitely fried green tomatoes from…Fried Green Tomatoes (the ones Evelyn brings Ninny, not the burned ones Idgie makes Ruth taste…)

I remember these treats with longing and nostalgia. I always wanted to try Turkish Delight. I always wanted to pick up a crunchy fried green tomato and eat it with my hand like a sandwich. So, when I came across this recipe for Ted Lasso biscuits and a link for the pink boxes to put them in, I was delighted.

If you didn’t watch or weren’t a fan of the show, it doesn’t matter, this is still the easiest and very best shortbread recipe I have ever found and it has never failed. I made 30 batches last December and gave them in the pink boxes as gifts. This cookie is just the right ratio of salty to sweet, absolutely perfect. And because Holiday Season™️ has arrived, I figured it’s time to start rolling out the cookie and pie recipes. Also, Alexandra’s Kitchen is a great place to find so many recipes. Her breads are awesome. Enjoy!!

One of the 30 batches I made last year.

Simple Classic Shortbread

From Alexandra’s Kitchen. Find her wonderful recipe here.

INGREDIENTS

• 1 cup (227 g) unsalted butter, room temperature

• 1 teaspoon (5 g) kosher salt

• 2/3 cup (134 g) granulated sugar

• 1.5 teaspoons vanilla

• 2 cups (256 g) all-purpose flour

• superfine sugar or granulated sugar, for sprinkling

INSTRUCTIONS

1. Heat oven to 325ºF. If your butter is not very soft, melt two tablespoons of it. Place the remainder in a large bowl. Pour the melted butter into the bowl; then stir with a wooden spoon to combine or until the butter is the texture of mayonnaise. Add the salt and stir to combine. Add the sugar and vanilla; then stir again to combine. Finally, add the flour and stir just until the flour is absorbed — the dough will still be lumpy. (I do every part of this with a fork. It’s as easy as it sounds, don’t make it harder, it will be lumpy, you smash it into a pan.)

2. Press dough into an ungreased (or parchment paper-lined for easy removal) 8- or 9-inch-square baking pan. (I use a pastry scraper for this and for the cutting.) Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm. (Cutting while warm is key.) Sprinkle with a tablespoon or two of sparkling, superfine, or granulated sugar.

Eat while warm because, oh my god, hot butter, but these are just as good, honestly better, cooled and eaten with a cup of coffee.

I cannot stress the simplicity of this recipe. It is absolutely perfect.

In the next few weeks I’ll be sharing my favorite from-scratch pumpkin pie and two more cookie recipes to satisfy the need for holiday comfort baking.

Happy Friday AND Happy November!

Have a delicious weekend ☕️

Cheers.