SCOTCH CAKES
This recipe was handed down from my mother's side of the family. I'm not sure how many generations, I just know it has been in the family for many, many years. It may be a variation of a Mexican Wedding Cake, but I am hard put to explain the corn starch in the recipe. I make both at Christmas time, but my kids beg for the "Scotch...
Provided by Paula Sorensen
Categories Cakes
Number Of Ingredients 6
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.
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Malik Mobile Center
[email protected]I'm not sure what I did wrong, but my cakes turned out really dense and dry. I'll have to try again.
Kamal Nepali
[email protected]These cakes were a bit too sweet for my taste, but they were still good.
21 Maejor
[email protected]I love the addition of the spices in this recipe. They really give the cakes a unique and delicious flavor.
Mattie McBride
[email protected]These Scotch cakes are the perfect treat for a cold winter day. They're warm, comforting, and full of flavor.
Meet Parker
[email protected]I made these cakes for a Christmas party and they were a huge hit! Everyone loved the flavor and texture.
Crystal Cooper
[email protected]I was a bit disappointed with these cakes. They were a bit dry and the flavor was bland.
Ryder Kkailther
[email protected]I've tried this recipe a few times and it always turns out perfectly. The cakes are moist and flavorful, and the glaze gives them a nice shine.
Acio Prossy
[email protected]These cakes were easy to make and turned out great! I made them for a party and they were a big hit.
Anupama Nepal
[email protected]I'm not a big fan of fruitcake, but these Scotch cakes were surprisingly good. The spices and currants gave them a really nice flavor.
Gulsher Ahmad
[email protected]I made these cakes for a bake sale and they were a huge success! Everyone loved them. The recipe was easy to follow and the cakes turned out perfectly.
James Popolizio
[email protected]These cakes were a bit dry for my taste, but the flavor was still good. I think I might try adding a little bit of buttermilk next time to make them more moist.
Uzair Javed
[email protected]I've been looking for a good Scotch cake recipe for a while, and this one definitely fits the bill. The cakes were moist and flavorful, with a perfect balance of spices. I'll definitely be making these again!
Mohammad Razique
[email protected]These Scotch cakes were a hit! They were easy to make and had a delicious, crumbly texture. I loved the addition of currants and raisins, which gave the cakes a nice sweetness and chewiness.