Poppy Seed Shortbread Petticoat Tails
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Poppy Seed Shortbread Petticoat Tails

1. Butter, softened - ½ cup
2. Unsifted confectioners' sugar - ⅓ cup
3. Almond extract - ½ teaspoon
4. Unsifted all-purpose flour - 1 cup
5. Poppy seeds - ½ teaspoon
6. Cooking spray - ½ teaspoon

How to cook deliciously - Poppy Seed Shortbread Petticoat Tails

1. Stage

Preheat the oven to 325 degrees F (165 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

Bake shortbread in the preheated oven until the entire surface is lightly browned, 30 to 35 minutes.

5. Stage

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.