New This Month

Petticoat Tails

This variation on our Classic Shortbread got their name either from their likeness to frilly underskirts or a mispronunciation of the French petites gatelles (little cakes).

  • Yield: Makes 8 wedges

Source: Martha Stewart Living, February 2007


  • 2 cups all-purpose flour
  • 1 1/4 teaspoons coarse salt
  • 1 cup (2 sticks) unsalted butter, softened, plus more for pan
  • 3/4 cup confectioners' sugar
  • 1 tablespoon granulated sugar


  1. Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.

  2. Reduce speed to low. Add flour mixture all at once; mix until just combined.

  3. Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes.

  4. Cut out a round from center using a 2 1/4-inch cookie cutter; discard. Put cutter back in center. Cut dough into 8 wedges; prick all over with a wooden skewer. Refrigerate 20 minutes.

  5. Sift 1 tablespoon granulated sugar over top. Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Can be stored in an airtight container up to 2 weeks.


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