PETTICOAT TAILS
This variation on our Classic Shortbread got their name either from their likeness to frilly underskirts or a mispronunciation of the French petites gatelles (little cakes).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 8 wedges
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes.
- Cut out a round from center using a 2 1/4-inch cookie cutter; discard. Put cutter back in center. Cut dough into 8 wedges; prick all over with a wooden skewer. Refrigerate 20 minutes.
- Sift 1 tablespoon granulated sugar over top. Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Can be stored in an airtight container up to 2 weeks.
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Nasar Pyare
nasar@gmail.comI would not recommend this recipe. It was a waste of time and ingredients.
Cleriscat Wilguershon
cleriscat.w51@yahoo.comThis recipe was a disappointment. The flavors didn't blend well together and the chicken was tough.
Antwi Richmond
antwi-r@hotmail.comI'm not sure what went wrong, but my dish didn't turn out as good as I expected. The sauce was too thin and the chicken was dry.
Md Zisan Hossen
zmd8@gmail.comI've never made this dish before, but it turned out great! The instructions were easy to follow and the end result was delicious.
Hadia Sherzad
s.h@hotmail.comThis is my go-to recipe for chicken. It's always a hit with my family and friends.
Muhammed Farhan
m-farhan@yahoo.comI made this dish for a potluck and it was a huge success. Everyone loved it!
Kawsar Rahman
rahman-k@yahoo.comThis recipe is a great way to use up leftover chicken.
Able Bowen
able.b@hotmail.comI'm not a big fan of chicken, but this dish changed my mind. The sauce is so flavorful that it makes the chicken taste amazing.
love bird noor
n-l@yahoo.comThis dish is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and elegant meal.
frank rix
f.r80@aol.comI love the addition of mushrooms and artichokes in this dish. They add a nice texture and flavor.
Ruban Mahabir
r.m16@hotmail.comEasy and delicious!
Faqeera Gg
faqeeragg@gmail.comThis recipe is a keeper! The chicken was tender and juicy, and the sauce was to die for.
Jennifer Olivas
jennifero4@gmail.comI've made this dish several times and it's always a crowd-pleaser.
Alliyah Turpen
t-alliyah63@yahoo.comJust made this for dinner tonight and it was a hit! The sauce was creamy and flavorful, and the addition of sherry gave it a nice depth of flavor.