Old Fashioned Scotch Cakes

Old Fashioned Scotch Cakes

Recipe by Laura OlsonCourse: Cookies and BarsDifficulty: Easy


Prep time


Cooking time



These buttery shortbread cookies have been a holiday favorite in my family first made by my great-grandmother. A definite keeper!


  • 1 C softened butter

  • 1/2 C sugar

  • 2 C flour

  • 1/2 C potato flour* (see note below)

  • 1/2 tsp salt

  • Colored sugar


  • Preheat oven to 325 degrees. Lightly butter a 9×13 jelly roll pan.
  • Cream butter and sugar together. Add dry ingredients and blend well. Knead dough with hands until smooth.
  • Press dough evenly into prepared pan. Using a fork, score the dough by lightly dragging the tines across horizontally, vertically and diagonally.
  • Cut the dough into triangle shaped cookies – make vertical and horizontal cuts to create squares, then cut the squares into diagonal shapes.
  • Sprinkle colored sugar over the top – I make these for Christmas so I sprinkle half the pan with red sugar and half with green.
  • Bake at 325 degrees for about 20-25 minutes taking care not to overcook. Cut again right after baking while still warm. (see notes)
  • Cool completely – enjoy!


  • Potato flour makes these cookies extra tender, but if you can’t find it you can use regular flour. Most gourmet baking stores have it, or you can order on Amazon.
  • It’s important to cut the cookies before baking, and cut them again in the same cuts right after baking to maintain their fun triangle shape. When they cool they will break if you try to cut them.