| Empire Cookies
| Yields: 12 servings |
"Jam filled shortbread cookies have been a longtime favorite on Scottish and English tea tables. Now popular in Canada! Store in a covered tin." INGREDIENTS: | 1/2 cup butter 1/2 cup white sugar 1 egg 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder | 1/2 cup raspberry jam 1 cup confectioners sugar 1/4 teaspoon almond extract 1 tablespoon hot water 1/4 cup candied cherries, chopped | DIRECTIONS: | 1. | Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture. | | 2. | On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets. | | 3. | Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly. | | 4. | Spread half of the cookies with jam, and top with remaining cookies. | | 5. | Combine confectioners sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry. | |
