Poppy Seed Shortbread Petticoat Tails

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 325 degrees F (165 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake shortbread in the preheated oven until the entire surface is lightly browned, 30 to 35 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

📊 Nutrition Facts

Per serving (8 servings total)