“These have been my go-to treat for baby showers for probably 20 years now.”

Petticoat Tails are a delightful form of classic shortbread cookies, known for their rich, buttery flavor and tender, melt-in-your-mouth texture. These simple yet elegant cookies are perfect for tea time, holidays, or any occasion.

Petticoat Tails Recipe

Ingredients:

Instructions:

1. Cream Butter and Sugar: In a large mixing bowl, add the room temperature butter and powdered sugar. Mix with an electric mixer until fully combined and smooth.
2. Add Flavorings: Mix in the vanilla extract. If you’re using an additional extract like mint or almond, add ½ teaspoon of it now. If you’re adding food coloring, mix it in until the desired color is achieved.
3. Combine with Dry Ingredients: Add the all-purpose flour and salt to the butter mixture. Mix on low speed until just well combined and a cohesive dough forms.
4. Form and Chill Dough: Divide the dough into two equal portions. Roll each portion into a log about 2.5 inches in diameter. Wrap each log tightly with plastic wrap and place them in the freezer for at least 90 minutes (or up to several days). This chilling is crucial for firming the dough, making it easy to slice and preventing excessive spreading during baking.
5. Preheat Oven & Prep Sheet: When you’re ready to bake, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Slice and Arrange: Remove a dough log from the freezer. Using a sharp knife, slice the log into rounds approximately ¼-inch thick. Arrange the cookie rounds evenly on the prepared baking sheet.
7. Bake: Bake the cookies for 7-9 minutes, or until the edges just begin to turn a light golden brown. The centers should still look pale.
8. Cool: Allow the cookies to cool completely on the baking sheet or on a wire rack before enjoying or storing them in an airtight container.