Petticoat Tails
These delicate Petticoat Tails cookies are made with butter, powdered sugar, vanilla, and flour for a crisp, buttery texture and vintage charm.
72 Servings
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup sifted confectioners’ sugar
- 1 teaspoon vanilla extract
- 2½ cups sifted all-purpose flour
- ¼ teaspoon salt
Instructions
Cream the butter and sugar
- In a large mixing bowl, beat the softened butter and sifted confectioners’ sugar together using an electric mixer until the mixture is light, fluffy, and pale in color. Add the vanilla extract and mix to incorporate.
Incorporate the dry ingredients
- Gradually stir in the sifted all-purpose flour and salt. Mix until a soft dough forms. The dough may appear crumbly initially but should come together smoothly with continued mixing.
Shape and chill the dough
- Transfer the dough onto a clean surface and form it into a smooth log approximately 2 inches in diameter. Wrap the dough tightly in plastic wrap and refrigerate for a minimum of 3 hours, or overnight for best results.
Prepare for baking
- Preheat the oven to 400°F (205°C). Unwrap the chilled dough and slice into thin rounds, approximately 1/8 to 1/16 inch thick. Arrange the slices on ungreased baking sheets, spacing them slightly apart.
Bake and cool
- Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool completely on the baking sheets before transferring or serving.
Notes
To make Petticoat Tails gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum or a similar binder. The texture may be slightly more tender, but the cookies will retain their crispness and buttery flavor.