Scotch Cake Cookies Recipes

SCOTTISH SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, about 6-10 times. Pat dough into an ungreased 15x10x1-in. baking pan. Pierce with a fork. , Bake until lightly browned, 25-30 minutes. Cut into squares while warm. Cool on a wire rack.

SCOTCH SHORTBREAD (COOKIES)

Steps:

• Beat butter and brown sugar together until light and fluffy.
• Mix in flour.
• Wrap dough and chill for about 1 hour, or until firm enough to roll out.
• Preheat oven to 325°.
• Roll dough out on lightly floured board.
• Cut out cookies.
• Place on ungreased baking sheets.
• Bake for about 20 minutes, or until lightly browned at edges.

BUTTERSCOTCH TOFFEE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.

EASY CHOCOLATE BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine cake mix, oil and eggs in a large bowl. Add butterscotch chips and mix well.
• Drop dough by tablespoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes until the center is just set. Let stand 2 minutes.
• Remove to wire rack to cool completely.

SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir butter and 4 tablespoons of the sugar until well mixed. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.)
• Roll dough on lightly floured surface until 1/2 inch thick; sprinkle with remaining 1 tablespoon sugar. Cut into small shapes with knife or use cookie cutters. On ungreased cookie sheets, place shapes 1/2 inch apart.
• Bake about 20 minutes or until set. Immediately remove from cookie sheets to cooling racks.

SCOTCH CHOCOLATE CAKE

Steps:

• For cake: Sift together the flour and sugar into a large bowl.
• Combine the butter, cocoa and water in a saucepan; bring to a boil, stirring to dissolve the cocoa and melt the butter.
• Add cocoa mixture to the flour mixture and mix well with a wooden spoon.
• In a bowl combine the buttermilk, cinnamon, baking soda, eggs and vanilla; mixing well.
• Add buttermilk mixture to the flour/cocoa mixture.
• Beat until well blended (batter will be thin).
• Pour into a greased and floured 13x9 baking pan and bake in a preheated 350 degree oven for 30 minutes or until cake tests done with a toothpick inserted in the center (if done the toothpick will come out clean).
• Spread icing over hot cake in pan.
• For icing: Combine the butter, cocoa and milk in a saucepan and bring to a boil; stirring until butter is melted and cocoa is dissolved.
• Remove from heat and stir in vanilla and powdered sugar mixing well then add pecans and mix.

SCOTTISH OATCAKES

Steps:

• Preheat oven to 350°F. Butter 2 heavy large baking sheets. Place oats in large bowl. Sift flour, sugar, baking soda and salt into same bowl. Using fingertips, rub in shortening until mixture resembles coarse meal. Add buttermilk; stir until dough forms. Transfer dough to floured surface. Roll out dough to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter, cut out rounds. Arrange on prepared sheets, spacing apart. Gather scraps, reroll and cut out additional rounds.
• Bake oatcakes until edges are pale golden, about 12 minutes. Transfer baking sheets to racks and cool 5 minutes. Transfer cakes to racks; cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)