Petticoat Tails / Shortbread Cookies Recipe

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Petticoat Tails / Shortbread Cookies

From Dorothy McNett's recipes at Fun history as to the name of these cookies...Betty Crocker's cooking School of the Air in 1937 offered the explanation that this recipe was brought from France to Scotland by Mary, Queen of Scots. The French name was Petits Gateaux Tailles, which translated as "little cakes cut off". But as happened with many of the French terms that the English could not pronounce, the name was corrupted and they were called as they sounded to the Scotch or English ear: 'petticoat tails.' So you will see petticoat tail round cookies or triangular shaped petticoat tail shortbreads. I am only repeating what I have read...and no matter what these are really good served with Chocolate Covered Strawberries, and also dipped into sweet red wine! Enjoy!

1 cup unsalted butter, softened
1 cup organic powdered sugar
2 1/2 cups all purpose unbleached flour
1/4 teaspoon fine sea salt
1/4 teaspoon pure vanilla extract or almond extract

Blend softened butter and sugar in bowl, mixing in flour,salt and vanilla. Shape dough into a roll about 9 inches long. Wrap and refrigerate at least 2 hours. When ready to bake, preheat oven to 400 deegrees. Cut roll into 1/8 inch slices and place them about 1 inch apart on a baking sheet. Bake 6-8 minutes, or until light brown. Cool slightly and then remove from baking sheet.

Recipe created 2015-03-16.

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