Petticoat Tails
Petticoat Tails are rumored to get their name from the French chefs that worked for Mary Queen of Scots. They called the cookies they made for her Petit Gautelles, or “little cakes.” This was anglicized by the Scots, and we know them as Petticoat Tails.
INGREDIENTS | YIELDS 60 COOKIES
- 1 cup unsalted butter
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla
- 2½ cups all-purpose flour
- ¼ teaspoon salt
Cream together butter, confectioners’ sugar, and vanilla. Blend in flour and salt. Wrap; chill overnight.
Preheat oven to 400°F.
Roll teaspoons of dough into balls; place on cookie sheets.
Press down with the bottom of a glass dipped in sugar until cookies are 1/8" thick.
Bake 8–10 minutes, or until lightly browned.
The Many Variations of Shortbread Cookies
Shortbread can be formed in many ways: It can be chilled and rolled like pie dough and then cut into wedges; made into logs of dough, chilled, and sliced; or pressed down with a glass cup or cookie press. You can dip one side in melted chocolate, roll in sugar or nuts before baking, or sandwich two baked cookies together with a filling. However you make these versatile cookies, they are sure to disappear fast.
