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.
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 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
SHORTBREADS
Moulded Shortbread, Petticoat Tails or Shortbread Fingers: take your pick! "Whether moulded as rounds or shaped as petticoat tails or fingers, the crumbly buttery texture of shortbread guarantees it is welcome at any morning or afternoon tea" or served with some desserts such as my Passionfruit Flummery, Fresh Fruit Fool or Soft Fruit Fool. I have posted this recipe to accompany those three recipes. All have been posted for the 2005 Zaar World Tour, and have been adapted from recipes in the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'.
Provided by bluemoon downunder
Categories Dessert
Time 50m
Yield 2 18-20cm moulded shortbreads, 16 petticoat shortbre
Number Of Ingredients 5
Steps:
- Sift the flour, caster sugar and rice flour or semolina into a mixing bowl, add the cubed butter and rub it with your fingertips until the mixture clings together in heavy lumps. Gather the dough into a ball and then knead it on a lightly floured surface until smooth. Proceed according to how you want the finished shortbread to be shaped.
- Moulded Shortbread: Lightly sprinkle an 18-20cm diameter shortbread mould with flour, cut the dough in half, roll out each piece to a round, a little smaller than the mould and press, smooth side down, into the mould to fir it exactly. Carefully turn the dough out onto a flat baking tray. The mixture can also be shaped in small moulds to produce biscuit-sized shortbreads.
- Petticoat Tails: Cut the dough in half and roll out onto two rounds each 18-20cm in diametre. Flute the edges with your fingers, then prick them all over with a fork. Alternatively, fir the two rounds into two fluted tins and prick well.
- Shortbread Fingers: Press the dough into a shallow, 28x18 cm tin, smooth with a palette knife, then prick weell with a fork.
- Having prepared the dough according to the shape chosen, chill it in the refrigerator for 1 hour and pre-heat the oven to 160ºC. Bake the moulded shortbread and petticoat tails for 20-25 minutes and fingers for 25-30 minutes, or until cooked through but not browned.
- Remove from the oven and leave to cool and firm up for 5 minutes. Loosen the moulded shortbread and petticoat tails from the baking tray with a palette knife. Mark the petticoat tails into triangles. Cut the fingers into 20 equal pieces while still in the tin. Sprinkle generously with caster sugar.
- After 15 minutes, transfer the petticoat tails and moulded shortbread to wire racks to cool completely. Leave the shortbread fingers in the tin until cold.
- The shortbread will keep well if stored in an airtight container.
Nutrition Facts : Calories 1754.8, Fat 103.3, SaturatedFat 64.5, Cholesterol 268.8, Sodium 16.9, Carbohydrate 190.4, Fiber 4.8, Sugar 50.5, Protein 18.8
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
More about "peppermint petticoat tails shortbread recipes"
SCOTTISH PETTICOAT TAILS SHORTBREAD RECIPE
From scottishscran.com
4.7/5 (11)Total Time 1 hr 50 minsServings 8Calories 364 per serving
- Use your hands to gently fold the mixture into a ball, taking care to work the dough as little as possible
PEPPERMINT PETTITCOAT TAILS | THE ENGLISH KITCHEN
From theenglishkitchen.co
Estimated Reading Time 3 mins
SHORTBREAD OR PETTICOAT TAILS - IRISH AMERICAN MOM
From irishamericanmom.com
PETTICOAT TAILS SHORTBREAD RECIPE - MAMA'S MUST HAVES
From mamasmusthaves.com
HOW TO MAKE SCOTTISH SHORTBREAD - BAKING MAD
From bakingmad.com
EASY PEPPERMINT HOLIDAY SHORTBREAD COOKIES RECIPE - COOKIN' …
From cookinwithmima.com
SHORTBREAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PEPPERMINT SHORTBREAD RECIPE | LAND O’LAKES
From landolakes.com
SHORTBREAD PETTICOAT TAILS - WALKER'S
From walkersshortbread.com
PETTICOAT TAILS | TRADITIONAL COOKIE FROM SCOTLAND | TASTEATLAS
From tasteatlas.com
SHORTBREAD: PETTICOAT TAILS • HOMESTEAD LADY
From homesteadlady.com
PEPPERMINT PATTY SHORTBREADS RECIPE - NYT COOKING
From cooking.nytimes.com
PETTICOAT TAILS RECIPE - THE WORLD RECIPE
From theworldrecipe.com
PEPPERMINT PETTICOAT TAILS SHORTBREAD RECIPE - EASY RECIPES
From recipegoulash.cc
10 BEST PEPPERMINT RECIPES [COOKIES, CANDIES, CAKE AND MORE]
From tasteofhome.com
SOURDOUGH SHORTBREAD COOKIES - BAKING SENSE®
From baking-sense.com
SHORTBREAD OR PETTICOAT TAILS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
You'll also love