Instructions

• Preheat the oven to 325°F (163°C). Lightly spray a 9×13-inch baking pan with nonstick spray and line the bottom with parchment paper, leaving an overhang on two opposite sides to lift the shortbread out later.
• In a large mixing bowl, combine the 2 sticks softened unsalted butter and 1 cup powdered sugar. Use a fork, electric hand mixer, or stand mixer and beat for 2 to 3 minutes until the mixture is smooth and fully combined.
• Add 1 teaspoon vanilla extract and 1 pinch salt to the butter-sugar mixture and mix until incorporated.
• Add the 2 cups all-purpose flour in 2 or 3 additions. Mix after each addition until the flour is just incorporated and the dough is thick and velvety. Do not overmix.
• Transfer the dough into the prepared pan. Use your hands to press the dough evenly across the entire surface and firmly into the corners.
• Place another sheet of parchment paper on top of the dough. Use your hands, a small rolling pin, or a flat-bottomed glass to smooth the surface and create an even, flat layer. Remove and discard the top parchment.
• Bake the shortbread in the preheated oven for 20 minutes.
• Remove the pan from the oven (keep the oven on). With a sharp knife, make 5 even lengthwise cuts parallel to the long side of the pan to divide the shortbread into 6 equal strips. Then make 2 even cuts parallel to the short side to divide each long strip into 3 pieces, for a total of 18 pieces (about 1½ × 4 inches each).
• Using the tines of a fork, gently press two parallel rows of evenly spaced holes into each scored piece to create the traditional Walker’s look.
• Return the pan to the oven and bake for an additional 8 to 9 minutes, until the edges are lightly golden.
• Remove the pan from the oven and allow the shortbread to cool completely in the pan. When cool, lift the shortbread out using the parchment overhang and separate the pieces along the scored lines before serving.