• Scotch Tea Cookies for Mother’s Day

    by Dorothy Reinhold on May 11, 2014


    Print This Post Print This Post Scotch Tea Cookies | www.ShockinglyDelicious.com

    Meet my mom, Helen Reinhold. She taught me to cook. And bake. And collect interesting recipes (hoarding, anyone?), offbeat ingredients, charming kitchen tools, and to take pride in my kitchen prowess.

    Helen Reinhold mugshot 80th birthday on Shockingly DeliciousShe taught me to persevere, make-do, tweak, personalize and innovate, all in the name of delicious food. 

    I’m sure she didn’t know she was teaching me all those things, but that’s what happens when you are cooking for a family of 6 and your only daughter is underfoot in the kitchen.

    She’s Italian, but she married a Pennsylvania Dutch-German, so my food loves are all over the map! Want to talk homemade cavatelli, or fried mush and scrapple for breakfast? I’m your girl.

    Helen Reinhold's recipe box on Shockingly DeliciousHere’s her ancient recipe box, full of treasures. I snatched it from the packed box as we were moving her into a lovely assisted living place, where others now do the cooking for her.

    It belongs to me now, and I’ll be mining it for treasure.

    And memories.

    Happy Mother’s Day to all who are moms, who have or had moms, or who would like to be moms some day. That about covers everyone, eh? 

    I made cookies. My mom would be proud of me for these, because they’re THAT good!

    Scotch Tea Cookies | www.ShockinglyDelicious.com

    Recipe: Scotch Tea Cookies

    Summary: Buttery and brown sugary, these simple Scotch Tea cookies will have your eyes rolling back in your head – they’re THAT good!

    Ingredients

    • 2 cups quick oats (dry) (source gluten-free oats to make this a gluten-free treat)
    • 3/4 cup dark brown sugar
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, melted

    Instructions

    1. Heat oven to 350 degrees.
    2. In a large bowl, combine oats, brown sugar, baking powder and salt and mix well. Stir in butter. Press mixture evenly into an ungreased 8-inch square baking dish. Bake for 20-25 minutes; top will be golden brown.
    3. Remove from oven and cool for about 5 minutes. Cut/score into 24 squares, but leave cookies in pan. Cool entirely before cutting again, following your original cut lines, and removing cookies from pan. (If you remove them while hot, they will fall apart. Trust me on this.) Store in an air-tight container (but honestly, it’s not like you’re going to have any of these left over!).
    4. Makes 20 cookies.

    Quick notesScotch Tea Cookies | www.ShockinglyDelicious.com

    If you are using regular salted butter, you may omit the 1/4 teaspoon salt.

    Recipe source

    Dorothy Reinhold | Shockingly Delicious

    Other Helen Reinhold recipes on ShockD

    Preparation time: 7 minutes
    Cooking time: 25 minutes
    Diet type: Vegetarian
    Diet tags: Gluten free
    Number of servings (yield): 10-15
    Culinary tradition: USA (General)
    My rating 5 stars:  ★★★★★ 

    Today’s Sunday Supper recipes

    Sunday Supper badgeThis week our #SundaySupper blogger crew is celebrating Mother’s Day, hosted by Liz of That Skinny Chick Can Bake. Make something for your mom!

    Mother’s Day Breakfast:

    Mother’s Day Appetizers, Soups and Salads:

    Mother’s Day Main Dishes:

    Mother’s Day Desserts:

    Join us around the family table for #SundaySupper 

    TwitterBird on SundaySupper

    • Twitter how-to: Follow the #SundaySupper hashtag throughout the day on Twitter to see our recipes. To join the conversation anytime, simply use the #SundaySupper hashtag to share your favorite tips and recipes.
    • Pinterest: Check out our #SundaySupper Pinterest board for more recipes and photos.
    • Join: To join the Sunday Supper Movement, sign up by clicking here → Sunday Supper Movement.


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