Best Scottie Cookies Recipes

SCOTTIE DOG SHORTBREAD COOKIES

Steps:

• Line two rimmed baking sheets with Silpats or parchment paper. Sift together flour and salt in a small bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until fluffy, 3 to 5 minutes. Add confectioners' sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, and beat to combine. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Remove half of the dough from bowl. Form dough into a flat disc, and wrap it in plastic. Add cocoa to remaining dough, mix until well combined, and form into a flat disc; wrap in plastic. Chill both discs until firm, at least 1 hour.
• Preheat oven to 325 degrees. Roll out one disc to a 1/4-inch thickness. Cut out shapes using a Scottie dog-shaped cookie cutter, and place on prepared baking sheets. Scraps can be gathered together and re-rolled once. Repeat with remaining disc. Bake until firm and just starting to color, 13 to 15 minutes. Cool completely on a wire rack before decorating. Tie a length of ribbon around the neck of each dog to form a collar, if desired. Cookies can be stored in an airtight container at room temperature for 3 to 4 weeks.

SCOTTIE COOKIES

Steps:

• In a large bowl, cream the butter, shortening, cream cheese and sugar until light and fluffy. Beat in the eggs, vanilla and corn syrup. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Divide dough in thirds. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 3-in. dog-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Repeat with remaining dough., Bake at 375° for 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool completely., For frosting, in a large bowl, combine the confectioners' sugar, cream cheese and corn syrup. Add enough milk to make a thin spreading consistency. Divide in half; tint one half with black food coloring and leave remaining half plain., For royal icing, in a large bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Divide in half; tint one portion red and the other green. (Keep unused icing covered at all times with a damp cloth.), Decorate cookies as desired with frosting, icing and sprinkles. Let dry at room temperature for several hours or until firm. Store in an airtight container in the refrigerator.

SCOTTIE COOKIES RECIPE

Steps:

• In a large bowl, cream the butter, shortening, cream cheese and sugar until light and fluffy. Beat in the eggs, vanilla and corn syrup. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
• Divide dough in thirds. Shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 2 hours or until easy to handle.
• On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 3-in. dog-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Repeat with remaining dough.
• Bake at 375° for 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
• For frosting, in a large bowl, combine the confectioners' sugar, cream cheese and corn syrup. Add enough milk to make a thin spreading consistency. Divide in half; tint one half with black food coloring and leave remaining half plain.
• For royal icing, in a large bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Divide in half; tint one portion red and the other green. (Keep unused icing covered at all times with a damp cloth.)
• Decorate cookies as desired with frosting, icing and sprinkles. Let dry at room temperature for several hours or until firm. Store in an airtight container in the refrigerator. Yield: 7 dozen.