PETTICOAT SHORTBREAD

Petticoat Shortbread image

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.

Provided by Gingerbee

Time 40m

Yield 2 shortbread rounds

Number Of Ingredients 5

Ingredients

1 cup butter (softened)
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon milk
2 1/2 cups flour (unsifted)

Steps:

In a large bowl, beat butter, sugar and vanilla with electric mixer at medium speed until light and fluffy.
With wooden spoon, stir in milk and flour; then mix by hand until dough is smooth.
Divide dough into two parts.
Preheat oven to 325 degrees.
On a lightly sugared pastry cloth, roll out dough, one part at a time, into an 8-inch circle, 1/4 inch thick.
Place a 4-inch saucer in the center; cut around it.
Remove saucer and flute outside edge as for a pie shell.
Cut outer ring into eight sections.
Keep center whole.
Prick all over with fork.
Place 1 inch apart on ungreased cocokie sheet.
Bake 25- 30 minutes, or until light golden.
Cool completely on wire rack.
Makes 2 shortbreads.

Nutrition Facts : Calories 1587, Fat 93.9, SaturatedFat 58.7, Cholesterol 245.1, Sodium 660.8, Carbohydrate 169.9, Fiber 4.2, Sugar 50.7, Protein 17.4