This is my Grandma’s cookie recipe which was published in a local book by her church society. I have pimped them up for St. Patrick’s Day which is my favourite day of the year. Scotch cakes are really quick to put together! If you are a lazy froster like me they are even faster.
I had a lot of trouble with my camera today.
Time required: 1 hour
Yields: around 24-28 cookies depending on the size of your cookie cutter
Total cost if you have none of the ingredients: $38
Cost per cookie: $1.35
Kitchen implements I used:
- cookie cutter ala shamrock
- 2 C flour
- 1 C butter, softened
- ½ C icing sugar
- ½ C powdered corn starch
- ½ tsp salt
- food colouring as desired
- optional frosting (3 C icing sugar, 5 TBSP butter, 2 TBSP milk, 1 TBSP lemon juice, dash of vanilla, 2 drops mint oil)
1. Pre-heat oven to 204°C / 400°F.
2. Cream the butter.
3. Combine all other ingredients (except the dye) in a bowl, and slowly add to the butter and beat til just blended, then add dye. It will look crumbly when it’s done.
4. Roll the dough into a big ball and knead it for a few minutes, then separate dough into 2-3 balls.
5. One at a time, roll out each ball on a floured surface until about ¼” thick. Use awesome cookie cutter and transfer to pan.
6. Bake 7 minutes, cool in pan 1 min, then transfer to wire rack. The edges should be slightly golden.
7. Meanwhile make your frosting. Beat softened butter, then add icing sugar, milk, vanilla, and lemon juice. Beat until combined, then add dye and peppermint oil.
Peppermint oil is really strong, you do not want to overdo it here.
Frost your cookies and top with leprechaun poop if desired.
Verdict: These were really good. Sláinte!
Playlist: Bon Jovi – Bad Medicine