Best 6 Scotch Cake Cookies Recipes

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Indulge in a delectable journey with our Scotch cake cookies, a delightful treat that combines the classic flavors of Scotch cakes with the convenience of bite-sized cookies. These cookies are a perfect blend of sweet and savory, with a hint of spice that adds a touch of warmth. The traditional recipe is elevated with the addition of dried fruits and nuts, resulting in a symphony of textures and flavors that will tantalize your taste buds. Discover the magic of these Scotch cake cookies, perfect for any occasion, whether it's a cozy tea party or a festive holiday gathering. Embark on a culinary adventure with our curated collection of recipes, each offering a unique twist on this timeless classic.

Let's cook with our recipes!

SCOTTISH SHORTBREAD COOKIES



Scottish Shortbread Cookies image

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

4 cups all-purpose flour
1 cup sugar
1 pound cold butter, cubed

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.

GRANDMA'S SCOTTISH SHORTBREAD



Grandma's Scottish Shortbread image

My Scottish grandmother was renowned for her baking, and one of the highlights whenever we visited my grandparents was her bringing out the baking tin. Her shortbread cookies were my favorite, and now, whenever I make them, I remember her. This is not a thin, crispy dessert shortbread; it's a deep bar that is best served with a cup of tea. -Jane Kelly, Wayland, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 4

1 pound butter, softened
8 ounces superfine sugar (about 1-1/4 cups)
1 pound all-purpose flour (3-2/3 cups)
8 ounces white rice flour (1-1/3 cups)

Steps:

  • Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork., Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.

Nutrition Facts : Calories 139 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

SCOTCH CAKE



Scotch Cake image

Recipe from our late grandmother from Bangs, TX.

Provided by RC :)

Categories     Cakes

Time 1h5m

Number Of Ingredients 20

CAKE
2 c sugar
2 c flour
1/2 c margarine
1/2 c crisco shortening
5 Tbsp cocoa, unsweetened
1 c water
2 eggs
1/2 c buttermilk
1 tsp baking soda
1 tsp vanilla
pinch salt
ICING
1/2 c margarine
5 Tbsp cocoa, unsweetened
1/2 c milk
1 lb 10x sugar
1 tsp vanilla
1 c pecans, chopped
1 c coconut

Steps:

  • 1. Sift flour and sugar in a large bowl.
  • 2. In a saucepan, bring margarine, shortening, water, and cocoa to a good boil.
  • 3. Pour over flour and sugar mixture.
  • 4. Add remaining ingredients and mix well.
  • 5. Pour into a greased 13x9 pan.
  • 6. Bake in pre-heated oven at 350 degrees for 40-50 minutes or until cake tests done.
  • 7. Start making icing about 5 minutes before cake is done baking.
  • 8. Bring margarine, cocoa, and milk to a boil in a medium saucepan.
  • 9. Remove from heat and beat in remaining ingredients.
  • 10. Pour icing over hot cake.

SCOTCH SHORTBREAD (COOKIES)



Scotch Shortbread (Cookies) image

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

1 cup butter, softened
3/4 cup brown sugar
2 1/4 cups cake flour, sifted

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

SCOTCH CHOCOLATE CAKE



Scotch Chocolate Cake image

This cake is SOOOOOO GOOOOOD!! It smells wonderful while baking and the cinnamon in the batter gives it an extra special taste. Not sure of prep time and baking time depends on the oven.

Provided by Anita Harris

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 16

2 cups flour
2 cups sugar
1 cup butter (not margarine)
4 tablespoons cocoa
1/2 cup buttermilk
1 teaspoon cinnamon
1 teaspoon baking soda
3 eggs
1 teaspoon vanilla
1 cup water
1/2 cup butter, softened (not margarine)
4 tablespoons cocoa
6 tablespoons milk
1 box powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

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.

Nutrition Facts : Calories 636.4, Fat 31.7, SaturatedFat 15.8, Cholesterol 115.4, Sodium 301.5, Carbohydrate 85, Fiber 2.2, Sugar 65.2, Protein 6.1

SCOTCH CAKES



Scotch Cakes image

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

1 c softened butter or margarine (not tub marg)
1/2 c confectioners' sugar
2 c all purpose flour remove 2 tablespoons and add
2 Tbsp corn starch
1/2 tsp salt
1 tsp vanilla (you can try almond if you prefer)

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.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the cookies will taste. Use real butter, not margarine, and good-quality chocolate.
  • Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at the right temperature: The cookies should be baked at a moderate temperature so that they have time to cook through without burning.
  • Let the cookies cool completely before serving: The cookies will continue to cook as they cool, so it's important to let them cool completely before serving.

Conclusion:

Scotch cake cookies are a delicious and easy-to-make treat. With a few simple ingredients and a little bit of time, you can have a batch of these delicious cookies that will be enjoyed by people of all ages. So next time you're looking for a sweet treat, give scotch cake cookies a try. You won't be disappointed!

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