Petticoat tails #2

Yield: 72 Servings

Measure Ingredient
2½ cup Sifted flour
½ teaspoon Baking soda
¼ teaspoon Salt
1½ cup Soft butter
1½ cup Sifted powdered sugar
1 teaspoon Vanilla or rose water (I've never made it with rose water; have no clue on what it is)

From: shorman@... (Sheilah Horman ) Date: 20 Oct 1994 22:24:06 -0400 Beat butter, sugar and vanilla until light and fluffy. Sift flour with baking soda and salt. Add to butter mixture to make a soft dough.

Refrigerate 30 minutes. Turn out dough onto a lightly floured surface.

Divide in half. Shape each half into a roll 8 inches long (about 2 inches in diameter). Wrap in waxed paper and refigerate several hours or overnight. Preheat oven to 375 degrees F. Slice the roll thinly (about ¼ inch). Place on an ungreased cookie sheet 1 inch apart. Bake 8 - 10 minutes (watch carefully - don't want them too brown on the bottom - you'll have to experiment with your oven to get the time right). Allow cookies to cool on the cookie sheet for a few minutes before removing from the sheet to a wire rack. Store in an airtight container if they last long enough to store (I know they don't last long at my house).



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