Scottish Lace Cookies Recipes

SCOTCH SHORTBREAD

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.

GG'S LACE COOKIES

Steps:

• Place butter, shortening, syrup and sugar in the top of a double boiler and bring to a boil over direct heat. Remove from heat and blend in flour and nuts.
• Drop by teaspoonfuls on a greased, foiled line cookie sheet.
• Bake at 325 degrees for 8-10 minutes. Cool slightly before removing from sheet.
• Place chocolate in new pan and melt over double boiler. When almost melted, remove from heat and stir until melted.
• Brush one cookie with chocolate and cover with another.
• Refrigerate til set.

SCOTTISH LACE COOKIES

Steps:

• Preheat oven to 325 deg F.
• Cream together shortening and sugar. Beat in eggs, then extract. Gradually blen in oats and salt.
• Drop dough by spoonfuls 2 in apart on cookie sheets. Flatten cookies with the bottom of a glass dipped in flour. Bake 12-15 min until golden brown. Transfer to wire racks for cooling.

LACE COOKIES (FLORENTINE COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
• Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
• Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
• Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
• Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
• Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
• Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

BUTTERSCOTCH LACE COOKIES

Steps:

• Place oats in large bowl. Stir together melted butter and brown sugar. Pour sugar mixture over oats. Let stand at room temperature at least 8 hours or overnight so oats absorb butter.
• Heat oven to 375°F. Generously grease cookie sheets with shortening.
• Add remaining ingredients into oats; mix well. Drop level teaspoonfuls of dough 2 inches apart onto cookie sheets, 12 per sheet.
• Bake 5 to 7 minutes or until brown around edges. Cool 2 to 3 minutes on cookie sheets or until firm; remove from cookie sheets to cooling racks.