Petticoat tails are a traditional Scottish dessert made with shortbread and raspberry jam.
MIX BUTTER, SUGAR, AND FLAVORING THOROUGHLY.
MEASURE FLOUR BY DIPPINGMETHOD.
MIX FLOUR AND SALT.
MIX FLOUR MIXTURE INTO BUTTER MIX BY HAND.
MOLD IN ROLLS ABOUT TWO INCHES ACROSS.
WRAP IN WAXED PAPER AND REFRIGERATEFOR AT LEAST TWO HOURS OR OVERNIGHT IF DESIRED.
HEAT OVEN TO 400 DEG F.
CUT COOKIE DOUGH IN 1/8 THICK SLICES.
PLACE ON UNGREASED BAKING SHEET.
BAKE 8 TO 10 MINUTES OR UNTIL LIGHTLY BROWNED.
FOR A CHANGE - ROLL DOUGH IN COLORED SUGAR BEFORE CHILLING.
MAKES ABOUT 10 DOZEN COOKIES.
Ingredients
Directions
MIX BUTTER, SUGAR, AND FLAVORING THOROUGHLY.
MEASURE FLOUR BY DIPPINGMETHOD.
MIX FLOUR AND SALT.
MIX FLOUR MIXTURE INTO BUTTER MIX BY HAND.
MOLD IN ROLLS ABOUT TWO INCHES ACROSS.
WRAP IN WAXED PAPER AND REFRIGERATEFOR AT LEAST TWO HOURS OR OVERNIGHT IF DESIRED.
HEAT OVEN TO 400 DEG F.
CUT COOKIE DOUGH IN 1/8 THICK SLICES.
PLACE ON UNGREASED BAKING SHEET.
BAKE 8 TO 10 MINUTES OR UNTIL LIGHTLY BROWNED.
FOR A CHANGE - ROLL DOUGH IN COLORED SUGAR BEFORE CHILLING.
MAKES ABOUT 10 DOZEN COOKIES.
