“These have been my go-to treat for baby showers for probably 20 years now.”
Petticoat Tails are a charming type of traditional shortbread cookie, celebrated for their rich, buttery taste and soft, delicate texture that melts on your tongue. These classic treats are ideal for afternoon tea, holiday celebrations, or any special moment.
Petticoat Tails Recipe
Ingredients:
| Ingredient | Amount |
|---|---|
| Butter, softened | 1 cup |
| Powdered sugar | 1 cup |
| Vanilla extract | 1 ½ teaspoons |
| All-purpose flour | 2 ½ cups |
| Salt | ½ teaspoon |
| Red or green food coloring | Optional |
| Mint or almond extract | Optional, ½ teaspoon |
Instructions:
Beat Butter and Sugar:
In a large bowl, combine the softened butter and powdered sugar. Using an electric mixer, beat until smooth and creamy.
Add Flavorings:
Stir in the vanilla extract. If desired, add ½ teaspoon of mint or almond extract for extra flavor. For festive colors, mix in a few drops of red or green food coloring until evenly blended.
Incorporate Dry Ingredients:
Add the flour and salt to the butter mixture. Mix gently on low speed until the dough just comes together into a firm ball.
Shape and Chill:
Divide the dough into two equal parts. Roll each portion into a log about 2.5 inches wide. Wrap each log tightly in plastic wrap and freeze for at least 90 minutes or up to several days. Chilling the dough helps it hold shape and prevents spreading during baking.
Prepare to Bake:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Slice and Arrange:
Take a dough log from the freezer and slice into rounds about ¼ inch thick using a sharp knife. Place the cookie rounds evenly spaced on the prepared baking sheet.
Bake:
Bake the cookies for 7 to 9 minutes, until the edges start to turn a light golden color but the centers remain pale.
Cool:
Let the cookies cool completely on the baking sheet or transfer them to a wire rack. Store in an airtight container once cooled.
