Scotch Cookies Recipes
BUTTERSCOTCH COOKIES
"This old-fashioned recipe has been in my family for years," writes Beverly Duncan of Big Prairie, Ohio. "It's also delicious with miniature chocolate chips or coconut in place of the toffee bits."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.
Nutrition Facts : Calories 111 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
SCOTTISH SHORTBREAD COOKIES
This simple three-ingredient shortbread cookie recipe makes wonderfully rich, tender cookies. Serve them with fresh berries of the season for a nice, light dessert. You'll get miles of smiles when friends see these at an afternoon tea or a bridal shower. -Marlene Hellickson, Big Bear City, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 244 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 157mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
SCOTCH SHORTBREAD (COOKIES)
This is an old recipe from the American Woman's Cookbook, originally published in 1938. It was my dad's favorite cookie. Time includes chilling time.
Provided by Chocolatl
Categories Dessert
Time 1h10m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 93.6, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.6, Sodium 46.5, Carbohydrate 11.2, Fiber 0.1, Sugar 4.5, Protein 0.8
APPLE SCOTCH COOKIES
Make and share this Apple Scotch Cookies recipe from Food.com.
Provided by Lalaloob
Categories Drop Cookies
Time 42m
Yield 48 cookies, 12 serving(s)
Number Of Ingredients 14
Steps:
- Cream together softened butter with brown sugar.
- Add eggs and milk; beat well.
- Mix and sift flour, baking powder, salt and spices; stir into creamed mixture.
- Stir in apples, walnuts, raisins and butterscotch pieces.
- Drop by tablespoons on well-greased cookie sheet.
- Bake at 400 degrees for 10 - 12 minutes.
- Remove from baking sheets immediately, cool on racks.
Nutrition Facts : Calories 431.5, Fat 19.5, SaturatedFat 9.3, Cholesterol 56.3, Sodium 219.7, Carbohydrate 61.4, Fiber 2.2, Sugar 40.8, Protein 5.7
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- In bowl of stand mixer fitted with paddle attachment, cream the butter at medium speed until it is light in color and very soft and smooth, about 3-4 minutes. Reduce the speed and gradually add the icing sugar, continuing to beat the mixture until blended and smooth, stopping to scrape the sides of the bowl with a rubber spatula if required. Beat in the vanilla and almond flavoring, if using.
- Sift the flour and cornstarch together. With mixer set on low speed, add the dry ingredients and mix until all are incorporated, stopping to scrape the sides of the bowl with a rubber spatula as required. Mixture will be soft. Divide dough in half and form each half into a disc shape. Wrap discs separately in plastic wrap and chill in refrigerator for about 15-20 minutes, or just until dough becomes firm enough to roll out.
- Position oven rack in center of oven and preheat oven to 300°F. Line cookie sheet(s) with parchment paper.
- Remove dough from refrigerator and, on very lightly floured surface, roll each disc of dough evenly to approximately ¼“ thick. With lightly floured cookie cutter of choice about 1¾“ – 2” in diameter, cut out shapes and transfer cookies to prepared baking sheet. Gather and re-roll scraps of dough until all dough has been used up and cut out into shapes, being careful not to overwork dough. Place cookies about 1½” apart on the prepared baking sheet(s). Bake 22-24 minutes, or until cookies are just set. Cookies will be very light colored. Note that baking times will need to be adjusted if other sized cookie cutters are used.
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