Poppy Seed Shortbread Petticoat Tails

I am a fan of shortbread, I love the crumbly, buttery goodness of shortbread. It's even pretty and trendy when poppy seeds are added into the mix. I do not suggest using a hand mixer unless you are extremely careful of the flour and powdered sugar. Please note this recipe uses a mould for shortbread.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 181 Calories

Ingredients

• ½ cup butter, softened
• ½ teaspoon almond extract
• ½ teaspoon poppy seeds
• cooking spray
• ⅓ cup unsifted confectioners' sugar
• 1 cup unsifted all-purpose flour

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.