Best 5 Scottie Cookies Recipes

SCOTTISH SHORTBREAD COOKIES

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.

SCOTTIE DOG SHORTBREAD COOKIES

Steps:

• Line two rimmed baking sheets with Silpats or parchment paper. Sift together flour and salt in a small bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until fluffy, 3 to 5 minutes. Add confectioners' sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, and beat to combine. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Remove half of the dough from bowl. Form dough into a flat disc, and wrap it in plastic. Add cocoa to remaining dough, mix until well combined, and form into a flat disc; wrap in plastic. Chill both discs until firm, at least 1 hour.
• Preheat oven to 325 degrees. Roll out one disc to a 1/4-inch thickness. Cut out shapes using a Scottie dog-shaped cookie cutter, and place on prepared baking sheets. Scraps can be gathered together and re-rolled once. Repeat with remaining disc. Bake until firm and just starting to color, 13 to 15 minutes. Cool completely on a wire rack before decorating. Tie a length of ribbon around the neck of each dog to form a collar, if desired. Cookies can be stored in an airtight container at room temperature for 3 to 4 weeks.

OATMEAL SCOTCHIES COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, beat the butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in the butterscotch chips and coconut. Drop the dough by tablespoonfuls about 2 inches apart onto baking sheets.
• Bake the cookies in the preheated oven just until the bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.

NESTLE' OATMEAL SCOTCHIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside.
• Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl.
• Gradually beat in flour mixture.
• Stir in oats and morsels.
• Drop by rounded Tablespoonfuls onto an ungreased baking sheet.
• Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.
• Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
• Pan Cookie Variation: Grease 15x10-inch jelly-roll pan.
• Prepare dough as above.
• Spread in prepared pan.
• Bake for 18 to 22 minutes or until lightly browned.
• Cool completely in pan on wire rack.

NEVER-FAIL CUTOUT COOKIES

Steps:

• Beat butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually beat in flour. Divide dough into 4 portions; shape each into a disk. Cover; refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until edges are light golden, 12-14 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, beat confectioners' sugar, butter, shortening, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe over cookies. Decorate as desired.