Empire Biscuits

"This shortbread cookie is a traditional Scottish recipe. These are round cookies sandwiched with jam and topped off with a delicious icing and a cherry."
Empire Biscuits Empire Biscuits
Empire Biscuits Empire Biscuits
Empire Biscuits Empire Biscuits
Empire Biscuits Empire Biscuits
Empire Biscuits Empire Biscuits
Empire Biscuits Empire Biscuits
Empire Biscuits Empire Biscuits
Empire Biscuits Empire Biscuits
Empire Biscuits Empire Biscuits
Empire Biscuits Empire Biscuits
Empire Biscuits Empire Biscuits
Empire Biscuits Empire Biscuits
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  • Serves
    48
  • Prep
    10 m
  • Cook
    10 m
  • Ready In
    20 m
  • Difficulty
  • Nutritions

Method for Empire Biscuits

  • 1
    Preheat oven to 350 degrees F (175 degrees C).
  • 2
    In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter.
  • 3
    Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies. In a medium bowl, gradually stir the milk into the confectioners' sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies. Top each cookie with half of a cherry while the icing is still wet.

Ingredients

  • 2 cups butter, softened
  • 1 cup white sugar
  • 4 cups sifted all-purpose flour
  • 1 cup raspberry preserves
  • 24 maraschino cherries
  • 8 cups confectioners' sugar
  • 1/2 cup milk
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A source: Allrecipes.com

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