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Anne's Matrimonial Cake
Brown Sugar Shortbread Cookies
 Mrs. Fields Cookies
 Neiman Marcus Cookies
Traditional Scottish Oatmeal Cakes
 

 

Brown Sugar Shortbread Cookies

Recipe courtesy Emeril Lagasse, 2002

1 teaspoon unsalted butter, softened, plus 8 ounces (2 sticks)
1 cup packed light brown sugar
2 cups all-purpose flour
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1 tablespoon granulated sugar

Preheat the oven to 325 degrees F.

Lightly grease a 9-inch springform pan with 1 teaspoon of the butter and set aside.

In a large bowl fitted with an electric mixer, cream the remaining 8 ounces of butter. Add the sugar and beat until light. Add the flour and salt, and mix just until incorporated, being careful not to overmix.

Press the dough into the bottom of the prepared pan. Pierce the dough all over with the tines of a fork, and press the edges decoratively with the flat side of the tines. Combine the sugar and cinnamon in a small bowl and sprinkle lightly over the dough. Cut into 12 wedges before baking. Bake until set and pale golden brown, 30 to 40 minutes. Remove from the oven and release the sides of the pan.

Let cool before serving, or store in an airtight container for up to 3 days and serve at room temperature.

 

ANNE’S MATRIMONIAL CAKE

 BASE 

1/2 C. ROLLED OATS
3/4 C. BUTTER
1 C. BROWN SUGAR
1-1/2 C. FLOUR
3/4 TSP. SALT
1 TSP. SODA

FILLING

 1/2 LB. DATES (PREFERABLY A LITTLE MORE)
3/4 C. SUGAR
1 C. WATER

PUT FILLING INGREDIENTS TOGETHER AND COOK UNTIL HOT AND SMOOTH.

SPREAD 2/3 OF BASE IN 9X13 INCH PAN.  SPOON FILLING OVER BASE.  COVER WITH CRUMBS.

 BAKE AT 350’ FOR 30 MINUTES

 

MRS. FIELDS COOKIES

 

CREAM TOGETHER:

2 C BUTTER
2 C SUGAR
2 C BROWN SUGAR

 ADD:

 4 EGGS
2 TSP VANILLA

 MIX TOGETHER:

 4 C FLOUR
5 C OATMEAL (put small amounts in blender until it turns into powder. Measure first, then blend.

 

 

1 TSP SALT
2 TSP BAKING POWDER
2 TSP BAKING SODA

Mix together all ingredients and add 24 OZ BAG OF CHOCOLATE CHIPS; ON 8 OZ HERSHEY BAR (GRATED); AND 3 C CHOPPED NUTS (ANY KIND).  Bake on ungreased cookie sheets. Make Golf-ball sized cookies, 2” apart, and bake at 375 degrees for 8 - 10 minutes.

 

NEIMAN MARCUS COOKIES

 
 (Recipe may be halved):

2 cups butter
4 cups flour
2 tsp. baking soda
2 cups sugar
5 cups blended oatmeal (measure oatmeal and blend in a blender
to a fine powder.)
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 - 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice, but we liked pecans best)

Cream the butter and both sugars.  Add eggs and vanilla; mix
together with flour, oatmeal, salt, baking powder, and soda.  Add
chocolate chips, Hershey Bar and nuts.  Roll into balls and place two
inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees.

Traditional Scottish Oatmeal Cakes
 

Oatmeal was a staple of the Scottish diet and has been described as "the backbone of many a sturdy Scotsman." It was used in many ways - porridge, oatcakes, brose (oatmeal and peasemeal) and scones. Here is a recipe for a sweet oatcake which is more like a biscuit than a conventional oatcake.

Ingredients:
Teacup of medium oatmeal
Teacup of plain flour
Half teacup of milk
Tablespoon of soft brown sugar
3 oz butter or margarine
Level teaspoon salt
Level teaspoon bicarbonate of soda (baking soda)

Method:
Sieve the flour, salt and bicarbonate of soda into a bowl, add the oatmeal and mix. Cut the butter or margarine into small portions and rub into the mixture with your fingers. Add the sugar and mix well. Pour in the milk and mix until you have a stiff but workable dough.

Shake some flour on a worktop, turn the dough onto it and shake a little flour on the top. Roll out thinly (about half an inch thick) and prick over with a fork. Cut into rounds with a scone cutter and place on an oiled baking tray. Bake in a pre-heated oven for 15/20 minutes at 350F/180C/Gas Mark 4. Use a palette knife to lift the biscuits onto a wire coming rack. Store in an airtight tin.

 

 

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Last modified: 02/19/06