Petticoat Tails are a shortbread type of icebox/refrigerator cookie from the McCall’s Cookie Collection that I’m giving away. Jump over to that post and get registered right away!
You can use either vanilla or rose water in these cookies for flavoring. The rose water really intrigues me – a rose-flavored cookie?
Googling around, I see you can add add a few drops of red food coloring to make the cookies pink. Suggestions at AllRecipes include flavoring these mint to match green food coloring, using almond instead of vanilla or rose, and tinting the cookie to match a party theme.
I’m imagining blue or purple cookies, but you can just make the original recipe from the McCall’s Cookie Collection and be pretty darned satisfied.
- 2 1/2 cups all purpose flour sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups butter softened
- 1 1/2 cups confectioner's sugar sifted
- 1 teaspoon vanilla or rose water
Sift flour with baking soda and salt; set aside.
In large bowl, with wooden spoon, or portable electric mixture at medium speed, beat butter, sugar, and vanilla until light and fluffy.
Add flour mixture; mix well, with hands, to make soft dough. Refrigerate 30 minutes.
Turn out dough onto lightly floured surface. Divide in half. With hands, shape each into a roll 8 inches long.
Wrap each in waxed paper or foil; refrigerate until firm - several hours or overnight. Rolls may be stored in refrigerator a week or 10 days; bake fresh as needed.
Preheat oven to 375. With sharp knife, cut as many 1/8-inch slices as desired for one baking. Rewrap roll; refrigerate.
Place slices, 1 inch apart, on ungreased baking sheet. Bake 8 to 10 minute, or until lightly browned. Let stand 1 minute. Remove to wire rack; cool.