Scotch Cakes – 24 Days of Cookies
This rich buttery cookie is a family recipe from my Great Grandmother Susie. My Dad traditionally makes these every year. The recipe does not actually provide a baking temperature or a baking time. I had to make an educated guess. They turned out perfectly. I also added about a 1/4 cup more sugar than the original recipe because they are not sweet enough for my mother.
My father uses blanched whole almond or candied cherry. I did not have any blanched almonds but the toasted almonds add a little color and actually seemed to stay in the cookie better.
