Saturday, December 12, 2009

Petitcoat Tails

This is one of my Grandmother's recipes. I don't have a lot of her recipes, but my Mom saved as many as she could when my Grandmother died.  When I was young, my Mother baked a lot for the holidays. I always loved these cookies.  I have since realized that this recipe, though written in my Grandmother's handwriting, is incomplete.  This was not uncommon for my Grandmother to do when she knew a recipe by heart.  She'd take for granted that the steps involved were known by all.  I have taken the liberty of adjusting it - more vanilla, and some ice water to hold it together.

1 C. unsalted butter, softened
1 C. sifted confectioner's sugar
2 tsp. vanilla extract (or almond, or whatever flavor you like)
2 1/2 C. flour
1/4 tsp. salt
1/3 C ice water

Cream butter and confectioner's sugar.  Using a pastry blender, add vanilla, flour and salt.  Mix until it's the texture of small peas, like you would for pie crust. Chill dough for 1 or 2 hours or overnight. With a pastry blender, add ice water a bit at a time, until the mixture just holds together.  Roll out dough on a lightly floured board to about 1/3 inch thick.  Cut into squares.  Bake on a lightly greased cookie sheet at 400 degrees Farenheit 8-10 minutes.

You may sift over the still warm cookies a blend of powdered sugar and cinnamon. (I like this little addition to the basic recipe).

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