You should post this to the CookingnForum too, but I happen to have the world's best shortbread recipe for someone who likes Walker's. And I too dislike shortbread recipes with confectioners sugar, so there is that too. My recipe is from Ina Garten and she got hers from Eli Zabar. These cookies are super simple to make. I use one of the light blond sugars, like Zulka, instead of white. I have no idea if that makes a difference, but that is my standard, so I thought I would mention it in case it matters.

Here you go:

From the blog, More Time at the Table, who says this is actually Eli Zabar's mother's recipe ;-)

This lovely recipe works and works–if it gets a bit warm, it’s ok. Too cold–just warm it up a little. At Christmas when there’s little time, this dough chills in a mere thirty minutes instead of the hours required for sugar cookies. And, while it’s the Scot in me, I just think shortbread tastes so much better than sugar cookies. It also keeps ad infinitum; there are no eggs in the recipeand eggs in cookies make them go stale much more quickly. Check it out with your own recipes, you’ll see. But make Ina’s (Eli’s, Alyce’s, your) shortbread:

shortbread cookies from eli’s mother, eli, ina, alyce, and you

• 3/4 pound soft unsalted butter (3 sticks)
• 1 cup granulated white sugar
• 1 teaspoon vanilla extract
• 3 1/2 cups unbleached flour
• 1/4 teaspoon salt (no salt if you used salted butter)

For Alyce’s sparkly stars: white sugar for sprinkling
For Alyce’s sandwich cookies: 3/4 c seedless raspberry jam and 1T Cointreau
For Alyce’s chocolate dips: 3-6 oz Valrhona Chocolate melted*; 1T coarse sea salt–or fleur de sel

Instructions:

Mix together the butter and the sugar in the bowl of an electric mixer until just combined. Add vanilla. Sift the flour and salt and add it to the butter an d sugar. Mix until the dough starts to come together. Dump on a floured board and shape into a flat disc. Refrigerate, tightly wrapped, for 30 minutes.

Preheat oven to 350 F.

Roll dough out 1/4″ thick on a floured surface and cut with 1 1/2- 2″ fluted cookie/biscuit cutter. Bake on an ungreased sheet for about 10 minutes–until edges show the faintest signs of gold. Remove to cooling rack. Let cool to room temperature.

https://moretimeatthetable.com/2013/07/05/ina-fridays-desserts-and-other-recipes-eli-zabars-shortbread-cookies-three-ways/