Scotch Teas

This recipe is so easy and it requires so few ingredients that it's perfect for a sweet snack when you are running low on eggs or flour.

Scotch Teas

• 1 c. brown sugar
• 1/2 c. butter or margarine
• 2 c. quick-cooking oats
• 1 t. baking powder
• 1/4 t. salt

1. Cook butter and brown sugar in a medium saucepan until butter is completely melted, stirring often. Remove from heat.

2. Stir in remaining ingredients. Mix well. Press into a greased 8 x 8 pan. Bake at 350 degrees for 20 to 25 minutes. They will firm up as they cool.

Chocolate Dipped Shortbread Fingers

Chocolate Dipped Shortbread Fingers

• 1 1/2 c. butter
• 1 1/2 c. powdered sugar
• 3 c. flour
• 1 c. chocolate chips

1. Cream butter and sugar; gradually add flour. Chill dough for at least one hour before shaping.
2. Using about a tablespoon of dough, roll into a 2 inch long finger. Bake at 325 for 15 minutes, or until lightly golden.
3. Melt chocolate chips in the microwave, starting at 45 seconds, and then stirring and repeating in 20 second intervals until completely melted. Dip one end of cooled cookies into chocolate and place on aluminum foil or waxed paper until chocolate is set.

Considering the sparseness of ingredients, you can believe how delicious these cookies are until you actually try them. I love them!

I also love them because they freeze great - either as dough or after being baked.

Head over to Blessed With Grace for more Tummy-Tempting Tuesday.

Also stop by Tammy's Recipes for more Kitchen Tips.

Chocolate-Chocolate Chip Cookies

Chocolate-Chocolate Chip Cookies

• 2 1/4 c. white or whole wheat flour
• 1 t. baking soda
• 1 t. salt
• 1/4 c. cocoa powder
• 1 c. butter or margarine
• 3/4 c. sugar
• 3/4 c. brown sugar
• 1 t. vanilla
• 2 eggs
• 1 c. chocolate chips

Preheat oven to 375 degrees. Combine flour, baking soda, salt, and cocoa powder in a small bowl and set aside. Cream butter, sugars, and vanilla until fluffy. Beat in eggs. Gradually add flour mixture and blend well. Stir in chocolate chips. Drop by teaspoons onto ungreased cookie sheets. Bake for 8-10 minutes.

Head over to Happy To Be At Home for more Scrumptious Sunday Swap. While you're there, be sure to link a recipe from your blog archives too!