"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Petticoat Tails Recipe

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This recipe for Petticoat Tails, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, July 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c butter
3/4 c powdered sugar
1 3/4 c flour

Directions:
Directions:
Preheat oven to 350. In a medium size bowl. cream butter until smooth. Beat in sugar. Gradually beat in flour to make a soft dough. Divide dough in half. On a lightly floured surface, roll each half into a round about 7 inches in diameter. Place a 7 inch plate on top of each round and trim any excess dough to make a clean edge. Remove plates; transfer rounds to an ungreased cookie sheet. Cut each round into 8 wedges. Prick each wedge a few times with tines of a fork, then press tines along edge. Bake 15 to 20 minutes, until pale gold. Remove from oven. Cool slightly, then cut through lines again. Transfer petticoat tails to wire racks to cool.

Number Of Servings:
Number Of Servings:
16 cookies

 

 

 

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