Walkers Shortbread Cookies
These Walkers Shortbread Cookies are a buttery delight! Simple ingredients come together for a crumbly treat perfect with tea.
Servings: 24 servings
Ingredients
- 2 sticks unsalted butter softened at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract and a pinch of salt until well combined.
- Gradually add the all-purpose flour to the mixture and stir gently until just combined, avoiding overmixing.
- Turn the dough out onto a lightly floured surface and roll it out to about ½ inch thickness. Cut into desired shapes.
- Place the cookies on a baking sheet lined with parchment paper, leaving space between them.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Rolling Pin
- Baking Sheet
- Parchment Paper
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze baked cookies for up to three months in a freezer-safe container.
- Unbaked dough can be frozen; shape it into a log, wrap tightly, and slice to bake from frozen.