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Scotch Cakes

Scotch Cakes
Karen Penno – Blaine, WA

My father was of Scottish heritage and these rich cookies were a favorite of his.
– 1 pound butter
– 1 1/2 cups sugar
– About 5 cups flour

Mix and work thoroughly together – best if butter is not quite room temperature. Roll out or pat 1/4″ thick on lightly floured board. Cut into triangles or diamond shapes and prick with a fork. Bake at 300 degrees for 30 minutes or until light tan around edges.

Can make dough into a roll, wrap in plastic wrap and refrigerate it until firm. Then slice into 1/4″ rounds, prick with fork and bake as above.

They are melt in your mouth delicious!