Petticoat Tails

1 c. butter, room temperature

1 c. powdered sugar

1 1/2 t. vanilla or almond extract

2 1/2 c. plain flour

1/2 t. salt

food coloring

1/2 t. mint or almond flavor, optional

Combine butter and powdered sugar. Mix until fully combined and smooth. Add 1 1/2 t. extract. Add four and salt. Mix well. Add additional flavoring if desired. Roll into two logs 2.5" in diameter. Cover lightly with plastic wrap and place in freezer for 90 minutes. Preheat oven to 375. Line baking sheet with parchment paper. Slice logs into rounds, 1/4" thick and arrange on sheet. Bake 7-9 minutes until edges are brown. Cool.

*These are the same as shortbread with slightly different flavors as an option. These cookies may also be dipped in chocolate coating or a light sugar glaze applied, if desired. Many people just like them plain.

**The original petticoat tail cookies were in a triangle shape with the round edges crimped to resemble lace, as in the lacy petticoat tail seen under many ladies dresses in the 1800's.