DOES SCOTCH HAVE SUGAR RECIPES

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SCOTCH SHORTBREAD RECIPE | ALLRECIPES



Scotch Shortbread Recipe | Allrecipes image

My best friend in high school's mom made this for me when I had my first overnight stay in a hospital. I loved it so much that I made it whenever I got the chance. When we lived overseas, my mom had to limit the number of times I could make it because butter was so expensive. Now it's part of my Christmas baking. Very rich and good!

Provided by SueSmo79

Categories     World Cuisine    European    UK and Ireland    Scottish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 12 cookies

Number Of Ingredients 4

2?½ cups all-purpose flour
1 cup butter, at room temperature
½ cup white sugar
1 tablespoon white sugar, or as needed

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Mix flour, butter, and 1/2 cup sugar together in a bowl using your hands until dough is well combined. Press dough into an ungreased 11 1/2x 7 1/2-inch pan or jelly roll pan. Sprinkle with 1 tablespoon sugar.
  • Bake in the preheated oven until edges are light brown, 20 to 30 minutes. Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from pan.

Nutrition Facts : Calories 266.7 calories, CarbohydrateContent 29.3 g, CholesterolContent 40.7 mg, FatContent 15.6 g, FiberContent 0.7 g, ProteinContent 2.9 g, SaturatedFatContent 9.8 g, SodiumContent 109.5 mg, SugarContent 9.4 g

BUTTERSCOTCH SUGAR COOKIES - 500,000+ RECIPES, MEAL ...



Butterscotch Sugar Cookies - 500,000+ Recipes, Meal ... image

"Wonderful, rich alternative to sugar cookies."

Total Time 2 hours 30 minutes

Prep Time 2 hours

Yield 60

Number Of Ingredients 22

2 cup Butter (softened)
1 cup Splenda (or sugar)
1 cup Brown sugar (packed)
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2 Egg
4 tablespoon Milk
4 teaspoon Vanilla extract
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2 cup Butterscotch Chips
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6 1/4 cup Flour
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1/2 cup Flour extra flour if dough too sticky
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- - - Glace Icing - - - - - - - - - - - - - - - - -
1 pound Powdered sugar (3-3/4 Cup)
6 tablespoon Milk (whole milk works best)
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6 tablespoon Light Corn Syrup (6T = 1/4 cup plus 2 T)
1 teaspoon Vanilla extract (or substitute another flavor)
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Food Coloring

Steps:

  • "- Preheat Oven to 350 F, Convection oven 325 F (8-10 minutes for 1 tray in oven, 16 minutes for 2 trays in oven) - In a large bowl, cream butter, Splenda and sugar. - Add egg, milk and vanilla, mix well. - Melt Butterscotch chips in microwave, about 85 seconds on 70%. Will still have chip shapes and not look melted, but will smooth out when stirred. Do NOT over heat or will turn hard and granular. - Beat melted chips into batter. - Gradually add flour. Results will be a sticky dough. - Cover and chill for at least 1 hour. If chilling for more than a few hours, wrap in parchment paper then plastic wrap - this will make it easier to use dough later (it sticks to the bowl and makes it difficult to remove when it's hardened from chilling). - Turn dough onto floured surface or parchment paper. If it is too sticky to roll, knead in just enough flour to allow the dough to be rolled out. Results in a soft, somewhat soft dough , roll out dough to ? in thickness. - Cut into shapes with cookie cutters or knife. For quick and easy cookies, simply cut dough into cookie sized squares. - Dough is fairly soft, so use care transferring cut cookie dough to baking sheets. - Before lifting the cookie cutter from the shape, remove the extra dough from around the outside of the cookie cutter. - Slide a thin spatula under the cut cookie. Move shape to baking sheet, then remove cookie cutter. - Cookies will spread slightly, so place 1 inch apart. - Bake 8-10 minutes, or until set in the center of the cookies. - Cool for 5 minutes on baking sheet, remove to wire racks to cool completely. If left to cool completely on baking sheet, cookies will stick to the sheet and be difficult to remove without breaking. - - - - - Glaze Icing - - - - - - - - - - - - - - - - - - - - - - - - - - Use the following Glaze icing recipe, or, for a fully hardened glaze icing, use Royal Icing. This glaze hardens enough that if you're careful, you can stack the cookies without messing them up. For glaze: - Whisk sugar and milk until smooth (no lumps!) - Stir in Corn Syrup and Extract - Result will be a fairly thin consistency, running off whisk in a fairly thin drizzle - Separate it into several bowls and add food coloring if desired - Drop small spoonful of glaze onto a cookie. Use a small spoon (baby spoon or a Sweet-n-Low spoon) to spread it to the edges. Repeat for all cookies. - If you will be adding piping, wait for glaze to set (about 1-2 hours) before adding piping. It does not need to be hard all the way through, just set on top. For piping: - Add Powdered Sugar to glaze mixture until it is almost too thick to whisk. It should run off the whisk in a thick heavy drizzle. If it gets too thick, no worries. Just add a tiny bit of Milk. Too thin? Add more Powdered Sugar. - Use pastry bag, zip lock bag with corner cut, or generic ketchup/mustard squeeze bottles to pipe over top of glazed cookies. Between the glaze and the piping the designs you can make are endless. Snow flakes, dots, lines, squiggles, outlines, just let your imagination flow. Yield about 5 dozen. "

Nutrition Facts : Calories 250 calories, FatContent 6.39926308682013 g, CarbohydrateContent 49.3259950361588 g, CholesterolContent 16.9403333540623 mg, FiberContent 0 g, ProteinContent 0.0757766667598313 g, SaturatedFatContent 4.04412595408592 g, ServingSize 1 1 Serving (54g), SodiumContent 75.0461975148174 mg, SugarContent 49.3259950361588 g, TransFatContent 0.449595605634105 g

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