Scottish shortbread biscuits are said to have been enjoyed by Mary, Queen of Scots, but the cookies have been around since medieval times as twice-baked, enriched bread rolls dusted with sugar and spices and then hardened. When butter was substituted for yeast in the recipe, the traditional shortbread cookie was born. Although originally only served for special occasions, the shortbread cookie has developed into a favorite sweet not just in Scotland but all over the world. Walker's shortbread is closer to the traditional flour-sugar-butter recipe and, even coming in different sizes, also uses the traditional-ápetticoat, or triangular, shape.
