Shortbread is my absolute favorite cookie, with its rich, buttery goodness. This Petticoat Tails Shortbread is like a traditional, Scottish festival food at its finest. With only four ingredients, it’s also super easy to make!This shortbread is hands down my favorite Christmas cookie! For more simple holiday inspiration from my homestead to yours, please sign up to learn about the release date of our next book, Homestead Holidays! With traditions from around the world, crafts for every age, recipes for every level of cook and homestead wisdom from families and friends, Homestead Holidays is sure to have something for everyone. Special discounts, coupons and offers will be available to those who sign up to learn about the release date. FYI, we’ll ONLY send you book information – no other newsletter of any kind.
I’m not into sweet, sweet stuff which is why I’ve always loved shortbread when I want a really good cookie.
This recipe for Petticoat Tails shortbread has four ingredients, so its simple to make and so incredibly delicious. My inspiration for this recipe comes from a fine British recipe book called The Festive Table, by Jane Pettigrew. This book comes in mighty handy for a Waldorfy, traditional foods, Christian, homeschooling mamma as its full of feast day foods and treats.
Petticoat Tail Shortbread Recipe
Shortbread is perfect for those who want a little something sweet, without gagging on too much sweetness. It is, as the British would say, a simply scrummy biscuit.
Petticoat Shortbread Recipe
- 1 3/4 Cups Flour
- 1/2 Cup Organic Powdered Sugar*
- 8 Tbsp Butter
- 1 tsp Caraway Seeds, optional
- More Powdered Sugar for sprinkling, optional
- Preheat oven to 350F/177C.
- Mix flour, powdered sugar and caraway seeds together. Cut in butter until the dough looks like pebbles.
- Mush together into a loose ball and place on a lightly floured board or silicone mat. Knead the dough until it firms up but is still workable. Have faith - the dough will be dry at first but the warmth of your hands will melt the butter a bit and blend everything together. Pretend its playdough.
- Roll out the dough to about a 1/4" thick circle. Crimp the edges like you would a pie crust with your finger and thumb. Prick surface with a fork all over.
- At this point you can score it by cutting the circle into equal wedges with a pizza cutter; if you're using a silicone mat, be careful not to cut it.
- Cut out a small circle in the middle- details on why below.**
- Bake for 20-30 minutes until golden.
- Take out and sprinkle with powdered sugar while still hot. You can also cut and dredge each wedge entirely in the powdered sugar, but that makes it a bit sweet for my taste.
- Allow to rest for about ten minutes. Unless you just can't wait another second!
Caraway Seed, Really?
I usually take my shortbread plain, or perhaps with some lemon extract. I was leery of putting caraway seeds into anything so sacred as shortbread.
I did NOT need to worry because that 1 tsp of caraway seeds make the flavor of this shortbread simply pop! The caraway lent an earthy, spicy flavor to this wonderfully rich cookie. You could also try fennel seed, I’m guessing. I’m sticking with the caraway, though.
Dipped Shortbread and Other Christmas Cookie Ideas
Another fun idea is to dip these scones-like cookies about halfway into some melted chocolate. I need to make another batch and do just that. My ravenous hordes (five kids and a deserving husband) descended on these original batches so fast I had to beat them back just to take these few photos. Great personal peril, that’s what I’m willing to risk to bring you Petticoat Tail shortbread.
If you need a gluten free Christmas cookie, try these Almond Flour Sugar Cookies from Fit as a Mama Bear. Sugar cookies are similar to shortbread in many ways and the almond flour gives them a special texture.
Also, you have to check out my friend Susan’s Pine Needle Cookies! She has all kinds of fun Christmas stuff on her blog, Learning and Yearning.