"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Petticoat Tails Recipe

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

Contributor:  
Contributor:  
Edna Allspach Smith
Added: Saturday, July 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Mix thoroughly:
1 c soft butter
1 c sifted confectioners' sugar
1 tsp. flavoring (vanilla, almond, wintergreen, or rose)

Sift together and stir in:
2 1/2 cups sifted flour
1/4 tsp. salt

Directions:
Directions:
Mix thoroughly with hands. Press and mold into a long, smooth roll about 2 inches in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices 1/8 to 1/16 inch thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

Temp: 400 degree oven
Time: Bake 8 - 10 minutes

Number Of Servings:
Number Of Servings:
6 dozen 2 inch cookies
Personal Notes:
Personal Notes:
This recipe, taken from Betty Crocker's Cookbook (1956), was often baked, especially at the holiday season. We sliced them 1/4 inch thick to make a softer cookie. Mom iced them with a white vanilla icing. Over the holidays, she always kept a variety of cookies in the freezer for visitors and loved to serve coffee and cookies to delighted guests. She also made up assorted cookie plates for gifts which were greatly appreciated.

 

 

 

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