Shortbread is traditionally formed into one of three shapes: one large circle, which is divided into segments as soon as it is taken out of the oven (petticoat tails, which may have been named from the French petits cotés, a pointed biscuit eaten with wine, or petites gastelles, the old French for little cakes.
 This term may also reference a petticoat's bottom); individual round biscuits (shortbread rounds); or a thick (¾" or 2 cm) oblong slab cut into fingers.

The stiff dough retains its shape well during cooking.
 The biscuits are often patterned before cooking, usually with the tines of a fork or with a springerle-type mold.
 Shortbread is sometimes shaped into hearts and other shapes for special occasions.
Shortbread is traditionally formed into one of three shapes: one large circle, which is divided into segments as soon as it is taken out of the oven (petticoat tails, which may have been named from the French petits cotés, a pointed biscuit eaten with wine, or petites gastelles, the old French for little cakes.  This term may also reference a petticoat's bottom); individual round biscuits (shortbread rounds); or a thick (¾" or 2 cm) oblong slab cut into fingers.
The stiff dough retains its shape well during cooking.  The biscuits are often patterned before cooking, usually with the tines of a fork or with a springerle-type mold.  Shortbread is sometimes shaped into hearts and other shapes for special occasions.
Shortbread