Petticoat Tails Shortbread Recipes

PETTICOAT TAILS

Steps:

• Cream together the butter, confectioner's sugar and vanilla until light and fluffy. Stir in the flour and salt. Press and mold dough into a long smooth roll about 2 inches in diameter. Wrap in plastic wrap and chill for several hours or overnight.
• Preheat oven to 400 degrees F (205 degrees C).
• Slice chilled roll into 1/8 to 1/16 inch thick slices. Place on ungreased baking sheets and bake at 400 degrees F (205 degrees C) for 8 to 10 minutes or until lightly browned.

PETTICOAT SHORTBREAD

Steps:

• In a large bowl, beat butter, sugar and vanilla with electric mixer at medium speed until light and fluffy.
• With wooden spoon, stir in milk and flour; then mix by hand until dough is smooth.
• Divide dough into two parts.
• Preheat oven to 325 degrees.
• On a lightly sugared pastry cloth, roll out dough, one part at a time, into an 8-inch circle, 1/4 inch thick.
• Place a 4-inch saucer in the center; cut around it.
• Remove saucer and flute outside edge as for a pie shell.
• Cut outer ring into eight sections.
• Keep center whole.
• Prick all over with fork.
• Place 1 inch apart on ungreased cocokie sheet.
• Bake 25- 30 minutes, or until light golden.
• Cool completely on wire rack.
• Makes 2 shortbreads.

PETTICOAT TAILS (SHORTBREAD-TYPE COOKIES)

Steps:

• Cream butter and sugar thoroughly. Add vanilla. Stir in flour and salt.
• Mold in rolls about 2 inches across. Wrap in waxed paper, then plastic wrap tightly. Chill several hours or overnight (or until needed straight out of the frig).
• Heat oven to 400 degrees. Cut slices about 1/4 inch thick. Place a little apart on ungreased baking sheet. Bake 8 to 10 minutes, or until lightly browned.

POPPY SEED SHORTBREAD PETTICOAT TAILS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Cream butter in a bowl using a silicone spatula. Add confectioners' sugar and mix to combine. Mix in almond extract. Work in flour and poppy seeds. Turn dough onto an unfloured board and knead until smooth.
• Spray a shortbread mould with non-stick spray. Put dough in the middle of the mould and press into the mould, working from the center to the edges. Prick the entire surface with a fork.
• Bake shortbread in the preheated oven until the entire surface is lightly browned, 30 to 35 minutes.
• Let shortbread cool in the mould for about 10 minutes. Flip mould over onto a wooden cutting board and use a sharp knife to cut into serving pieces while still warm.