Walkers Shortbread Cookies
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5.0
42 reviews
Excellent
Walkers Shortbread Cookies
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Homemade Walkers Scottish shortbread cookies are a delicious treat to enjoy and share with friends.
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Ingredients
- 2 ticks unsalted butter softened at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 325°F. Gently spray a 9x13-inch baking pan with nonstick spray and line the pan with parchment paper. (See notes for tips on how to best cut the parchment paper and line the dish.)
- In a large mixing bowl, combine the butter and powdered sugar using a fork or electric hand or stand mixer. Blend for 2 to 3 minutes until the mixture is smooth and fully combined. Add the vanilla and salt and blend again. Add 1/3 to 1/2 of the flour and blend until incorporated. Continue adding the rest of the flour in batches and mixing until all the flour is incorporated and smooth. The dough should be thick and velvety.
- Transfer the dough to the prepared baking pan and press it flat with your hands. Be sure to press across the entire surface and toward the corners. Place another sheet of parchment paper on top of the dough and rub your hands, a small rolling pin, or a flat-bottomed glass over the parchment to further smooth the dough and create a perfectly flat surface. Remove the top parchment piece.
- Bake the shortbread in the preheated oven for 20 minutes. After 20 minutes, remove the pan from the oven, but keep the oven on.
- Using a sharp knife, make 5 even cuts parallel to the length of the pan, dividing the shortbread in 6 equal strips (the strips should be about 1 1/2 x 13 inches). Then make 2 even cuts parallel to the width of the pan, dividing each long strip into thirds. This will make 18 pieces of shortbread, each about 1 ½ x 4 inches.
- Gently press the tongs of a fork into each piece of shortbread, forming two parallel lines of equally spaced holes. These holes will create the traditional Walker’s look.
- Return the pan to the oven and continue to bake for 8 to 9 minutes. Remove the pan from oven and allow the shortbread to cool completely before enjoying.
Notes
- This shortbread isn’t “crunchy.” It is soft and slightly chewy, but firm enough to hold its shape after cutting.
- LINING A BAKING DISH WITH PARCHMENT PAPER: Cut a sheet of parchment paper large enough to cover the dish with about 2 inches of overhang. Using your thumbs and index fingers, press the parchment paper down into the dish, extending your fingers strongly into the corners to make an indentation. Remove the parchment from the dish and use a pair of scissors to make 8 cuts in the parchment: 2 cuts leading to each indentation from both sides of the paper. Be sure your cuts do not meet one another; the corners of the paper should remain attached. There should be about 2 inches from each indentation to the end of the paper, so you may need to trim the excess if it exceeds this length. Place the parchment paper back into the dish, tucking the corners behind the sides of the parchment. Press the paper with your fingers along the edges of the dish to smooth it into place. It should hold up nicely.
- Temperature matters: Butter must be at true room temperature—soft enough to leave a slight indent when pressed, but not melting or greasy.
- Measure flour correctly: Spoon flour into measuring cups and level with a knife rather than scooping directly with the measuring cup, which compacts flour and can result in dry cookies.
- Don't rush the cooling: Allowing the cookies to cool completely in the pan helps them firm up and achieve that perfect shortbread texture.
- Gentle handling: Shortbread dough should be handled minimally to avoid developing gluten, which makes cookies tough instead of tender.
- Even thickness: Use the rolling pin with parchment method to ensure your shortbread is perfectly even for uniform baking.
- Although these cookies won’t rise, use a baking dish that is at least 1 to 2 inches deep for best results.
Nutrition Information
Show Details
Calories
167kcal
(8%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
27mg
(9%)
Sodium
4mg
(0%)
Potassium
18mg
(1%)
Fiber
0.4g
(2%)
Sugar
7g
(14%)
Vitamin A
314IU
(6%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 4mg | 0% |
| Potassium | 18mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 314IU | 6% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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