While Petticoat Tail cookies should be triangular, regardless of the shape, the results are the same. These cookies are… softly crisp. Just the right saltiness and sweetness. Buttery. Yum.

Petticoat Tail Cookies

Created by Jenai on January 23, 2016

Yield: 2 dozen

Ingredients

1 cup Soft Butter (I use salted because I prefer my sweets a bit salty)
1 cup Powdered Sugar
2 1/2 cups Sifted Flour
1/4 teaspoon Salt
1 teaspoon Flavoring Extract (I use either Vanilla or Almond)

Method

Cream the butter, and then gradually add the sugar. Cream together well.
With your hands, mix the flour mixture into the butter mixture. Then, also with your hands, mix in the flavoring extract.
Shape the dough into a roll that is 2 inches in diameter. Cover (I placed it in a plastic bag) and chill in the refrigerator (about an hour).
With a thin, sharp knife, cut the dough into slices that are 1/8 inch thick. Bake on a cookie sheet in a 400 degree oven for about 8 or 10 minutes. They're perfect when golden around the edges.