PETTICOAT TAILS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Petticoat Tails image

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

2 cups all-purpose flour
1 1/4 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, softened, plus more for pan
3/4 cup confectioners' sugar
1 tablespoon granulated sugar

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.

Nasar Pyare
[email protected]

I would not recommend this recipe. It was a waste of time and ingredients.


Cleriscat Wilguershon
[email protected]

This recipe was a disappointment. The flavors didn't blend well together and the chicken was tough.


Antwi Richmond
[email protected]

I'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
[email protected]

I'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
[email protected]

This is my go-to recipe for chicken. It's always a hit with my family and friends.


Muhammed Farhan
[email protected]

I made this dish for a potluck and it was a huge success. Everyone loved it!


Kawsar Rahman
[email protected]

This recipe is a great way to use up leftover chicken.


Able Bowen
[email protected]

I'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
[email protected]

This 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
[email protected]

I love the addition of mushrooms and artichokes in this dish. They add a nice texture and flavor.


Ruban Mahabir
[email protected]

Easy and delicious!


Faqeera Gg
[email protected]

This recipe is a keeper! The chicken was tender and juicy, and the sauce was to die for.


Jennifer Olivas
[email protected]

I've made this dish several times and it's always a crowd-pleaser.


Alliyah Turpen
[email protected]

Just 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.