Scotch Cookies Recipes
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
BUTTERSCOTCH-WALNUT COOKIES
Rich butterscotch chips and hearty walnuts make these cookies warm and comforting.
Provided by Food Network Kitchen
Time 1h45m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and walnuts.
- Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
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.
BUTTERSCOTCH COOKIES
Hidden rice puffs give reader Pamela Johnson's butterscotch chocolate chip biscuits a good crunch
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 30m
Yield Makes 10
Number Of Ingredients 6
Steps:
- Heat oven to 160C/140C fan/gas 3. In a large bowl, beat together the butter, sugar and golden syrup until smooth.
- Sift in the flour and mix together, then fold through the puffed rice cereal. Roll into walnut-sized balls and place, well spaced, on a lightly buttered baking sheet. Decorate each ball with a few chocolate chips.
- Bake for 15-20 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.
Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
BUTTERSCOTCH NO-BAKE COOKIES
More like a candy than a cookie, these little butterscotch no-bake cookies are delightful. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute. Remove from heat. Stir in pudding mix and oats until blended. Stir in chips and pecans. Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Let stand until set.
Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 77mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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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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- Using a hand mixer or two knives, cream the butter until light and fluffy, then add the icing sugar and cornstarch and beat until blended. Add the flour, vanilla and salt, mixing again until a crumbly dough forms. If necessary, add 1 tbsp (15 mL) ice cold water to help the dough come together.
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