Poppy Seed Shortbread Petticoat Tails
These poppy seed-flavored shortbread petticoat tails are loaded with crumbly, buttery goodness. Although a mould is used in this recipe, it is not required.
Preheat the oven to 325 degrees F (165 degrees C).
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.
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.
Bake shortbread in the preheated oven until the entire surface is lightly browned 30 to 35 minutes.