Walkers Shortbread Cookies
User Reviews
5
Walkers Shortbread Cookies
Description
Walkers Shortbread relies on soft, unsalted butter creamed with powdered sugar and vanilla to form a smooth, moist dough that includes a pinch of salt and all-purpose flour. This dough is spread uniformly in a parchment-lined baking pan and smoothed for consistent thickness. Baking at 325°F gently cooks the cookies without browning, preserving a pale, tender finish.
The resulting shortbread is not crunchy but soft with a delicate chew and firmness that withstands slicing and handling. The recipe's detailed approach to parchment cutting helps achieve clean edges and an even bake. Handling the dough minimally limits gluten formation, keeping the texture tender.
Serving Walkers Shortbread is ideal with tea or coffee as a mildly sweet treat. The notes emphasize proper butter temperature, flour measuring, and cooling time to perfect the texture and avoid dryness. Use at least a 1-2 inch deep pan to accommodate the dough thickness for best results.
Ingredients
- 2 ticks butter softened at room temperature, unsalted
- 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
- Use butter at room temperature—not melting—to achieve the correct dough consistency for tender cookies.
- Measure flour by spooning into the cup and leveling with a knife to avoid compacting, which can dry the cookies.
- Cut parchment with specific corner indents and cuts to line the pan neatly, allowing easy removal and clean edges.
- Allow cookies to cool fully in the pan to firm up the soft, slightly chewy texture.
- Handle shortbread dough gently and minimally to prevent toughness from gluten development.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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