How To Make Poppy Seed Shortbread Petticoat Tails
Enjoy crumbly and buttery bites of these shortbread petticoat tails, flavored with delectable poppy seeds, for a slightly healthier afternoon treat!
Serves:
Ingredients
- ½cupbutter,softened
- ⅓cupconfectioners’ sugar,unsifted
- ½tspalmond extract
- 1cupall purpose flour,unsifted
- ½tsppoppy seeds
- cooking spray
Instructions
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Preheat the oven to 325 degrees F.
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Cream the butter in a bowl using a silicone spatula. Add the confectioners’ sugar and mix to combine, then mix in the almond extract.
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Work in the flour and poppy seeds, then turn the dough onto an unfloured board. Knead until smooth.
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Spray a shortbread mold with non-stick spray. Put the dough in the middle of the mold and press into the mold, working from the center to the edges. Prick the entire surface with a fork.
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Bake in the preheated oven for 30 to 35 minutes until the entire surface is lightly browned.
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Let the shortbread cool in the mold for about 10 minutes.
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Flip the mold over onto a wooden cutting board and use a sharp knife to cut into serving pieces while still warm.
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Serve and enjoy.
Nutrition
- Calories: 183.52kcal
- Fat: 12.11g
- Saturated Fat: 7.34g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.25g
- Polyunsaturated Fat: 0.65g
- Carbohydrates: 17.10g
- Fiber: 0.46g
- Sugar: 4.98g
- Protein: 1.77g
- Cholesterol: 30.50mg
- Sodium: 2.33mg
- Calcium: 8.34mg
- Potassium: 21.87mg
- Iron: 0.75mg
- Vitamin A: 97.04µg
- Vitamin C: 0.00mg
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