Shortbread Petticoat Tails

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.

Don’t skimp on the quality of butter when making shortbread. Because it’s the superstar ingredient, you’ll want to use a variety with superior flavor. We like the rich creamy European butter varieties.

Why not brew a pot of tea and settle before the fire with a hot cuppa and a few shortbread petticoat tails for a warming, delicious treat?

GET THE RECIPE:
Shortbread Petticoat Tails

Aimee Tucker

Aimee Tucker is Yankee’s senior digital editor. A lifelong New Englander and Yankee contributor since 2010, Aimee has written columns devoted to history, foliage, retro food, and architecture, and regularly shares her experiences in New England travel, home, and gardening. Her most memorable Yankee experiences to date include meeting Stephen King, singing along to a James Taylor Fourth of July concert at Tanglewood, and taking to the skies in the Hood blimp for an open-air tour of the Massachusetts coastline.

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