How to Make Poppy Seed Shortbread Petticoat Tails - A Step-by-Step Guide

Poppy Seed Shortbread Petticoat Tails are delicate and buttery cookies that are perfect for any occasion. These cookies are loaded with poppy seeds, giving them a unique texture and a slightly nutty flavor. They are traditional Scottish cookies, usually served during the holidays or on special occasions, but they are so delicious that you may find yourself making them year-round.

Making Poppy Seed Shortbread Petticoat Tails is a labor of love, but the end result is worth every minute ...

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Ingredients

  • ½ cup butter, softened
  • ⅓ cup unsifted confectioners' sugar
  • ½ teaspoon almond extract
  • 1 cup unsifted all-purpose flour
  • ½ teaspoon poppy seeds
  • cooking spray

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 10 mins
  • Total Time: 55 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Cream butter in a bowl using a silicone spatula. Add confectioners' sugar and mix to combine. Mix in almond extract. Work in flour and poppy seeds. Turn dough onto an unfloured board and knead until smooth.
  • Spray a shortbread mould with non-stick spray. Put dough in the middle of the mould and press into the mould, working from the center to the edges. Prick the entire surface with a fork.
  • Bake shortbread in the preheated oven until the entire surface is lightly browned, 30 to 35 minutes.
  • Let shortbread cool in the mould for about 10 minutes. Flip mould over onto a wooden cutting board and use a sharp knife to cut into serving pieces while still warm.
  • Nutrition

    181 cal.

    • Total Fat: 12g
    • Saturated Fat: 7g
    • Cholesterol: 31mg
    • Sodium: 82mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 0g
    • Total Sugars: 5g
    • Protein: 2g
    • Calcium: 8mg
    • Iron: 1mg
    • Potassium: 22mg