LOCATION: Recipes >> Cookie Recipes >> Petticoat Tails
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Petticoat Tails
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PETTICOAT TAILS
2 1/2 c sifted flour
1/2 t baking soda
1/4 t salt
1 1/2 c soft butter
1 1/2 c sifted powdered sugar
1 t. vanilla or rose water
Beat butter, sugar and vanilla until light and fluffy.
Sift flour with baking soda and salt. Add to butter mixture to
make a soft dough. Refrigerate 30 minutes.
Turn out dough onto a lightly floured surface. Divide in half.
Shape each half into a roll 8 inches long (about 2 inches in
diameter).
Wrap in waxed paper and refigerate several hours or overnight.
Pregeat oven to 375 degrees F. Slice the roll thinly (about 1/4
inch). Place on an ungreased cookie sheet 1 inch apart. Bake 8
to 10 minutes (watch carefully - don't want them too brown).
Allow cookies to cool on the cookie sheet for a few minutes before
removing >from the sheet to a wire rack. Store in an airtight
container.
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