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The Bistro’s Scotch Cookies

These melt-in-the-mouth Scotch Cookies have a delectable buttery flavor and a tender light crumb.
Course Sweet Treats
Cuisine Canadian
Keyword Scotch Cakes, Scotch Cookies, shortbread
My Island Bistro Kitchen My Island Bistro Kitchen


  • 1 cup salted butter, room temperature
  • ½ cup sifted icing sugar (aka confectioner’s sugar or powdered sugar)
  • ¼ tsp vanilla (optional)
  • 1/8 tsp almond flavoring (optional)
  • cups all-purpose flour
  • 1/3 cup cornstarch


  1. In bowl of stand mixer fitted with paddle attachment, cream the butter at medium speed until it is light in color and very soft and smooth, about 3-4 minutes. Reduce the speed and gradually add the icing sugar, continuing to beat the mixture until blended and smooth, stopping to scrape the sides of the bowl with a rubber spatula if required. Beat in the vanilla and almond flavoring, if using.
  2. Sift the flour and cornstarch together. With mixer set on low speed, add the dry ingredients and mix until all are incorporated, stopping to scrape the sides of the bowl with a rubber spatula as required. Mixture will be soft. Divide dough in half and form each half into a disc shape. Wrap discs separately in plastic wrap and chill in refrigerator for about 15-20 minutes, or just until dough becomes firm enough to roll out.
  3. Position oven rack in center of oven and preheat oven to 300°F. Line cookie sheet(s) with parchment paper.
  4. Remove dough from refrigerator and, on very lightly floured surface, roll each disc of dough evenly to approximately ¼“ thick. With lightly floured cookie cutter of choice about 1¾“ – 2” in diameter, cut out shapes and transfer cookies to prepared baking sheet. Gather and re-roll scraps of dough until all dough has been used up and cut out into shapes, being careful not to overwork dough. Place cookies about 1½” apart on the prepared baking sheet(s). Bake 22-24 minutes, or until cookies are just set. Cookies will be very light colored. Note that baking times will need to be adjusted if other sized cookie cutters are used.
  5. Remove cookies from oven and leave on baking sheet for about 3-4 minutes before, using a flat cookie lifter, transferring them to wire rack to cool completely.
  6. Cookies may be left plain or a small dab of icing may be piped on to center of each cookie and then, if desired, topped with a small bit of well-drained maraschino cherry, dragée or quinns of choice.

Recipe Notes

Yield: Apx. 3 – 3½ dozen cookies. [Note that exact yield will depend on thickness to which dough is rolled and the size of cutter used.]