classic shortbread

At some point in the swamp of time that has been this past winter, my husband convinced me that we should watch Ted Lasso and, despite my skepticism about a dad-joking American football coach who gets a job coaching professional soccer in England’s ability to hold my interest, I begrudgingly agreed. It turned out to be… kind of delightful? Objectively enjoyable, really. Don’t worry, I will not be discussing sports today and there won’t be any spoilers, but do know that homemade shortbread cookies have a recurring role and that is where our story begins. The moment the season ended, my hunt for the actually-most-delicious* shortbread recipe began. My platonic ideal of shortbread has always been Walkers brand shortbread fingers and I know this is going to upset some people because of course there’s so much better out there, especially homemade, but I live quite far from the shortbread motherland of Scotland in their defense, these packaged cookies have have the exact same ingredient list as homemade (butter, flour, sugar), and when does that ever happen? [Just a casual reminder that SK is not sponsored by Ted Lasso or Walkers, I am recommending them on my own free will/questionable taste because I am… bad at business.] I set out to recreate them as best as I could and considering that there are, once again, three ingredients, I thought it would be a cinch and yet I went through an unconscionable number of pounds of butter over the last few months trying to get them the way I thought they should be. But what truly unraveled me was the shaping. And they’re perfect — excellent once cool, but absolutely amazing over the next week. You’re in for a treat. * Hannah Waddingham, whose character is the recipient of shortbread gifts, said in an interview thatthe cookies were actually terrible. “That’s the greatest acting job of my life, that anyone thought they tasted nice… Literally like sticking a piece of sponge in your face.” [Hire me, guys. I can make this right.] 6 months ago:Simple Cauliflower TacosandSkillet Turkey Chili1 year ago:How I Stock The Smitten Kitchen2 year ago:Braised Ginger Meatballs in Coconut Broth3 years ago:Fig NewtonsandCripsy Tofu Pad Thai4 years ago:Granola Bark5 years ago:Caramelized Brown Sugar Oranges with YogurtandPotato Pizza, Even Better6 years ago:Why You Should Always Toast Your Nuts (Please!)andObsessively Good Avocado-Cucumber Salad7 years ago:Dark Chocolate Coconut MacaroonsandBaked Eggs with Spinach and Mushrooms8 years ago:Spinach and Smashed Egg ToastandBee Sting Cake9 years ago:Over-the-Top Mushroom QuicheandBanana Bread Crepe Cake with Butterscotch10 years ago:Blackberry and Coconut Macaroon Tart11 years ago:Baked Kale ChipsandAlmond Macaroon Torte with Chocolate Frosting12 years ago:Artichoke-Olive CrostiniandChocolate Caramel Crackers13 years ago:Spring PanzanellaandLemon Yogurt Anything Cake14 years ago:Arborio Rice PuddingandGnocchi with a Grater