Poppy Seed Shortbread Petticoat Tails
Description
These shortbread petticoat tails are full of crumbly, buttery goodness and are flavored with poppy seeds. This recipe uses a mould, but it is not necessary.
Ingredients
•
1/2 cup butter, softened
•
1/3 cup unsifted confectioners' sugar
•
1/2 teaspoon almond extract
•
1 cup unsifted all-purpose flour
•
1/2 teaspoon poppy seeds
•
cooking spray
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
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
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
Bake shortbread in the preheated oven until the entire surface is lightly browned, 30 to 35 minutes.
5
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.