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Shortbread Petticoat Tails

Shortbread Petticoat Tails
1 vote, 5.00 avg. rating (89% score)
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Yield: 16

Rich, buttery shortbread is a favorite sweet treat during the Christmas season with Scottish roots. By preparing your holiday shortbread in a large round, cut into neat wedges, you’ll spare yourself the time and hassle of shaping individual cookies, and gain a lovely way to present your shortbread on the holiday dessert table, or anytime!

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shortbread petticoat tails
Photo/Art by Aimee Seavey


  • 2 1/4 cups all-purpose flour
  • 2/3 cup powdered sugar, sifted
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 teaspoon salt
  • Granulated sugar for sprinkling


In a large bowl, whisk together the flour, sugar, and salt. Add the butter and stir mixture with a fork until a soft dough forms.

Shape the dough into a ball, then transfer to a lightly floured surface and knead a few times. Pat into a thick disc, then transfer to a piece of parchment paper. Top with an additional sheet of parchment and roll out into a 9-inch circle.

Peel off the top layer of parchment and transfer the dough (plus bottom parchment) to a baking sheet. Poke the dough all over with the tines of a fork, then crimp the edges the way you would a pie crust. Lightly score into 16 wedges with a sharp knife, being careful not to cut all the way through. Cover with plastic wrap and refrigerate for 30 minutes.

While the dough is chilling, preheat the oven to 325 degrees. Sprinkle the dough with granulated sugar, then bake for 35 minutes or until shortbread is pale golden brown. Rotate the sheet halfway through baking to ensure an even result.

Immediately after removing the shortbread from the oven, cut neatly through the scored lines, separating the shortbread into 16 separate wedges. Gently transfer the parchment to a wire rack to cool completely.
Updated Friday, August 8th, 2014

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