Petticoat Shortbread
Afternoon tea just isn't complete without a traditional shortbread petticoat tail to go with it. Here's a simple and basic way to make that very dainty, buttery specialty to enjoy at your next tea party.
Ingredients
Step-by-step instructions
- 1
In a large bowl, beat butter, sugar and vanilla with electric mixer at medium speed until light and fluffy.
- 2
With wooden spoon, stir in milk and flour; then mix by hand until dough is smooth.
- 3
Divide dough into two parts.
- 4
Preheat oven to 325 degrees.
- 5
On a lightly sugared pastry cloth, roll out dough, one part at a time, into an 8-inch circle, 1/4 inch thick.
- 6
Place a 4-inch saucer in the center; cut around it.
- 7
Remove saucer and flute outside edge as for a pie shell.
- 8
Cut outer ring into eight sections.
- 9
Keep center whole.
- 10
Prick all over with fork.
- 11
Place 1 inch apart on ungreased cocokie sheet.
- 12
Bake 25- 30 minutes, or until light golden.
- 13
Cool completely on wire rack.
- 14
Makes 2 shortbreads.
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