Boxed cookies rarely tempt me. Because I love to bake, I’d rather whip up a batch of homemade cookies to satisfy a craving (like thin mints, for example!). Walkers Shortbread is one exception. The pure butter shortbread fingers or triangles consistently fulfill my desire for a rich cookie. I’m happy to say that this recipe makes shortbread easy to make anytime, and the flavor is nearly identical to the boxed variety. Eat alone, alongside coffee or tea, or topped with a thin layer of chocolate-hazelnut spread.

Adapted from Martha Stewart
1 cup unsalted butter, at room temperature
1/2 tsp vanilla
2 cups flour
2/3 cup powdered sugar

Preheat oven to 300°F and spray a 13 x 9-inch baking dish with cooking spray, then line bottom with parchment paper.

Beat butter with a mixer on medium-high speed until smooth. Beat in vanilla, then reduce speed to low and add flour and powdered sugar; mix just to combine.

Using a sheet of parchment paper, gently press dough evenly into bottom of prepared dish. Bake until firm and lightly browned, 30 to 35 minutes (cover pan with foil if browning too quickly). Immediately score (make shallow cuts in dough) into 24 squares, and use the tines of a fork to create a decorative surface pattern. Cool completely in dish on a rack, then use a sharp knife to slice into squares. Store in an airtight container for up to 1 month.

Yield – 24 cookies (serving size: 1 cookie)
Calories – 118
Carbs – 11

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