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Scotch Cakes |
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My father was of Scottish heritage and these
rich cookies were a favorite of his.
- 1 pound butter 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! |
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www.nataliemacmaster.com |