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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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:
1 cup butter (softened) |
1/2 cup sugar |
1 teaspoon vanilla |
1 tablespoon milk |
2 1/2 cups flour (unsifted) |
Directions:
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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