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Prep Time
10 mins
Total Time
40 mins
Makes
40 small cookies

Ingredients

1/2
unsalted butter, room temperature
250
1/3
icing sugar
75
2
cornstarch
30
2
all purpose flour
500
1
pure vanilla extract
5
1/4
salt
1
Optional:
For chocolate cookies add to base recipe:
2
cocoa powder
30
1/3
semi sweet chocolate chips & chunks
75
For caramel pecan cookies add to base recipe:
1/4
Skor bits
60
1/4
pecans, finely chopped
60
1/4
ground cinnamon
1

Directions

Step 1
Pre-heat your oven at 350°F (180°C). Sift together the icing sugar and cornstarch, set aside.
Step 2
Using a hand mixer or two knives, cream the butter until light and fluffy, then add the icing sugar and cornstarch and beat until blended. Add the flour, vanilla and salt, mixing again until a crumbly dough forms. If necessary, add 1 tbsp (15 mL) ice cold water to help the dough come together.
Step 3
Roll out the dough on a lightly floured surface to approx. 1/4 inch (0.5 cm) thickness and cut into desired shapes, or roll into small balls and press into thumbprint-style cookies. Transfer cookies to a parchment paper-lined baking tray and bake in the centre of the oven for 10-12 minutes depending on thickness, until barely browned. Let cool completely before decorating.
Step 4
Transfer to an airtight container and storeat room temperature.

Tip

Nutritional information Chocolate scotch cookies (1 cookie): Energy: 100 Calories Protein: 1 g Fat: 5 g Carbohydrates: 13 g Sodium: 15 mg Cholesterol: 10 g Fibre: 1 g
Nutritional information Caramel pecan scotch cookies (1 cookie): Energy: 110 Calories Protein: 1 g Fat: 3.5 g Carbohydrates: 14 g Sodium: 20 mg Cholesterol: 15 g Fibre: 0 g
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Nutrition Facts

Nutrition Description:
1 cookie
Calories:
90
Fat:
4
Saturated Fat:
3
Carbs:
12
Fibre:
0
Sugar:
0
Cholesterol:
10 mg
Protein:
1
Sodium:
15 mg
Potassium:
0