Walnut Shortbread Cookies are one of my most treasured recipes, dear ones—buttery, tender, and just the right amount of nutty goodness in every bite. I’ve been making these for years, and they never fail to bring smiles to the faces of everyone I love.
What makes these cookies so special is the combination of rich butter and toasted walnuts that give them such wonderful flavor and texture. The secret is in properly mixing the powdered sugar and butter until creamy, then folding in those precious walnuts just right.
These cookies are perfect for sharing with neighbors, bringing to church socials, or tucking into a tin to give as gifts during the holidays. My grandchildren always request them, and I love how a simple plate of these treats brings the whole family together around the kitchen table.
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Walnut Shortbread Cookies
Ingredients
- 2 cup All-Purpose Flour
- 0.25 teaspoon Baking Powder
- 1 cup Butter
- 0.5 cup Powdered Sugar
- 0.5 cup Walnuts
Instructions
- Resift the flour with the baking powder.
- Cream the butter with the sugar until light and fluffy.
- Gradually blend in the flour mixture.
- Stir in the walnuts.
- Cover and chill for at least 2 hours.
- Roll out onto floured board to 1/4″ thickness.
- Cut into any shape.
- Bake on ungreased cookie sheets at 300 degrees for about 20 minutes or until the edges are lightly browned.
- Make 2 to 2 1/2 dozen delicious cookies.
