PETTICOAT TAILS
This variation on our Classic Shortbread got their name either from their likeness to frilly underskirts or a mispronunciation of the French petites gatelles (little cakes).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 8 wedges
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes.
- Cut out a round from center using a 2 1/4-inch cookie cutter; discard. Put cutter back in center. Cut dough into 8 wedges; prick all over with a wooden skewer. Refrigerate 20 minutes.
- Sift 1 tablespoon granulated sugar over top. Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Can be stored in an airtight container up to 2 weeks.
PETTICOAT TAILS SHORTBREAD RECIPE
This petticoat tails shortbread recipe uses just three ingredients and the traditional method of baking the shortbread in a round and cutting it into individual slice afterwards.
Provided by Phil & Sonja
Time 1h50m
Number Of Ingredients 4
Steps:
- Place the butter in a large bowl and mix until just creamed but not fluffy
- Add in the sugar and pinch of salt (optional) and mix until just combined
- Add the flour and mix slowly until clumps are just formed
- Use your hands to gently fold the mixture into a ball, taking care to work the dough as little as possible
- Tip onto your benchtop and use a rolling pin to help roughly shape it into the size of your tin (see recipe notes)
- Press into the tin, cut into 8 slices and create a design on top with your fingers and a fork/toothpick if you like
- Chill for at least 30 minutes in the fridge, preferably one hour
- Bake at 160C or 325F in a pre-heated fan assisted oven for 45-60 minutes, depending on the size of the tin. The shortbread should be lightly browned when done.
- Remove from the oven and run a knife along the previous cuts while it's still hot. Remove the edge of the springform tin and allow to cool before removing from the bottom.
Nutrition Facts : Calories 364 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 178 grams sodium, Sugar 13 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
POPPY SEED SHORTBREAD PETTICOAT TAILS
I am a fan of shortbread, I love the crumbly, buttery goodness of shortbread. It's even pretty and trendy when poppy seeds are added into the mix. I do not suggest using a hand mixer unless you are extremely careful of the flour and powdered sugar. Please note this recipe uses a mould for shortbread.
Provided by thedailygourmet
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 55m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 180.9 calories, Carbohydrate 17.2 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 82.1 mg, Sugar 5.2 g
PETTICOAT SHORTBREAD RECIPE
A traditional shortbread recipe for your holiday enjoyment. Simple, whole foods ingredients with a special surprise spice that you're sure to love!
Provided by Homestead Lady
Categories Dessert
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 350F/177C.
- Mix flour, powdered sugar and caraway seeds together. Cut in butter until the dough looks like pebbles.
- Mush together into a loose ball and place on a lightly floured board or silicone mat. Knead the dough until it firms up but is still workable. Have faith - the dough will be dry at first but the warmth of your hands will melt the butter a bit and blend everything together. Pretend its playdough.
- Roll out the dough to about a 1/4" thick circle. Crimp the edges like you would a pie crust with your finger and thumb. Prick surface with a fork all over.
- At this point you can score it by cutting the circle into equal wedges with a pizza cutter; if you're using a silicone mat, be careful not to cut it.
- Cut out a small circle in the middle- details on why below.**
- Bake for 20-30 minutes until golden.
- Take out and sprinkle with powdered sugar while still hot. You can also cut and dredge each wedge entirely in the powdered sugar, but that makes it a bit sweet for my taste.
- Allow to rest for about ten minutes. Unless you just can't wait another second!
PETTICOAT TAILS (SHORTBREAD-TYPE COOKIES)
I got this recipe from a 1963 Betty Crocker Cooky Book. It refrigerates beautifully for future cookie making!
Provided by hnong
Categories Dessert
Time 1h5m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 104.3, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.3, Sodium 63.2, Carbohydrate 11.2, Fiber 0.2, Sugar 4, Protein 1
PETTICOAT TAILS
Quite delicious! Very delicate and dainty. Petticoat Tails can be tinted, use a few drops of red food coloring for pink cookies or a few drops of green for a minty green cookie (add mint flavoring).
Provided by MBMCD
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 72
Number Of Ingredients 5
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.
Nutrition Facts : Calories 45.4 calories, Carbohydrate 5.1 g, Cholesterol 6.8 mg, Fat 2.6 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.6 g, Sodium 26.3 mg, Sugar 1.7 g
PETTICOAT TAILS
This was known as the traditional bridal cake for Scotland. But have used it as our Christmas Biscuit recipe for as long as I can remember. One of my Dad's favourites
Provided by Tulip-Fairy
Categories Dessert
Time 45m
Yield 2 rounds, 12 serving(s)
Number Of Ingredients 3
Steps:
- Mix flour and sugar in a bowl, rub in butter.
- Knead well to form a smooth paste.
- Divide into two equal parts, shape and flatten into 2 x 7" rounds, approximately 1/2 " thick.
- Mark top into portions, decorate edges and prick with a fork.
- Place on a greased baking tray.
- Bake for 30 mins at 160c, 325F Gas mark 3 or until pale and golden.
Nutrition Facts : Calories 211, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.1, Carbohydrate 24.3, Fiber 0.6, Sugar 7.2, Protein 2.4
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