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KEEP CALM and BAKE COOKIES | Click for more recipes from the 12th annual holiday cookies special

Christmas cookies: Scotch Cakes

½ cup (1 stick) unsalted butter

½ cup sifted confectioners' sugar

2 cups all-purpose flour

For the icing:

¼ cup (½ stick) unsalted butter

2 cups sifted confectioners' sugar

1 teaspoon vanilla

1 tablespoon milk

Cream butter; stir in sifted sugar and flour. Roll into ball (use plenty of flour on hands, dough and cutting board) and roll out to ½-inch thickness. Place on cookie sheet lined with parchment paper and cut with circular cookie cutter. Bake at 325 degrees for 10 minutes until just slightly brown on the bottom. Cool on rack.

For icing, cream butter, then gradually add sugar, vanilla and milk. Spread a dollop of icing on the center of each cookie. Top with a piece of red or green cherry.

Yield: Makes 3 dozen.

Freezeworthy: Yes, but cool completely first, unfrosted. Frost after thawing.

Submitted by Maura Hendrix, St. Petersburg

Mazzaro's Italian Market

Christmas cookies: Scotch Cakes 12/02/13 [Last modified: Friday, December 13, 2013 10:51am]

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