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Ingredients
| salted butter: 1 cup (softened) |
| granulated sugar: 1/2 cup |
| vanilla extract: 1 tsp |
| 2% milk: 1 Tbl |
| all-purpose flour (unsifted): 2 1/2 cups (unsifted) |
Petticoat Shortbread
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
2 serving(s)
Tags
- In a large bowl, beat butter, sugar and vanilla with electric mixer at medium speed until light and fluffy.
- With wooden spoon, stir in milk and flour; then mix by hand until dough is smooth.
- Divide dough into two parts.
- Preheat oven to 325 degrees.
- On a lightly sugared pastry cloth, roll out dough, one part at a time, into an 8-inch circle, 1/4 inch thick.
- Place a 4-inch saucer in the center; cut around it.
- Remove saucer and flute outside edge as for a pie shell.
- Cut outer ring into eight sections.
- Keep center whole.
- Prick all over with fork.
- Place 1 inch apart on ungreased cocokie sheet.
- Bake 25- 30 minutes, or until light golden.
- Cool completely on wire rack.
- Makes 2 shortbreads.