Scotch Cake Cookies Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl, mash the butter, white sugar, and brown sugar together until smooth and creamy, and beat in the eggs to make a creamy mixture. Gradually beat in the flour mixture, rolled oats, and 1 1/2 cup of butterscotch chips.
• Press the dough into the prepared baking dish, and sprinkle the top with remaining 1/2 cup of butterscotch chips.
• Bake in the preheated oven until the top is golden brown, 30 to 35 minutes. Allow to cool in the pan before cutting into bars and serving.

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.

Steps:

• 1. Cream butter (or margarine) with confectioner's sugar. I have tried it with both, and like them either way. Some purists may prefer the butter; this is really your choice) Do not over cream, as the cookies tend to get a little sticky and are harder to roll into balls. You can add the salt and vanilla at this point.
• 2. Slowly add the dry ingredients by the spoonful, (I use a heaping tablespoon) again careful not to over beat. ( I have tried to avoid over beating using my Kitchen-aid, to no avail, so now I use my hand mixer with better results.
• 3. Using a rounded teaspoonful, (about walnut size) roll between your palms and flatten slightly and place on ungreased baking sheet about an inch apart. (All that butter makes it unnecessary to grease the pan)
• 4. Bake at 400 degrees for 8 minutes. I kind of check them, if the edges are light caramel color, they are usually ready.
• 5. Let cool and frost with a buttercream white icing. I usually just make icing using 1-2 tablespoons soft butter or margarine, 2 cups or so of confectioner's sugar and milk to make it the right consistency for spreading. I have also used a little of the liquid from a bottle of maraschino cherries to lightly color them. But I prefer the white frosting. Then top the cookie with 1/3 to 1/2 of a maraschino cherry, cut from the stem hole. If I can find green cherries, i cut a couple of slivers to add to the edges of the red ones to make them look like a big holly.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
• Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets.
• Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.

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.

Steps:

• Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.

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.