Empire Biscuits

Don't you love my new cake stand? Thanks Bunny!

I finally got around to baking up another entry in the cookie bake-off. I regret that I waited so long. Empire biscuits are a traditional Scottish cookie. They consist of raspberry preserves sandwiched between two buttery shortbread cookies, then frosted with a white glaze.

These are impressive little cookies. The dough comes together quickly and is easy to work with.

And they taste delicious! Thanks Becky!

P.S. Next year we'll need to add a category: "the perfect little cookie to serve at a tea-party!" These would have been a shoo-in!

2 cups butter, softened (not margarine)
1 cup white sugar
4 cups sifted all-purpose flour
Raspberry preserves

Becky's Glaze (I only needed half)
6 cups powdered sugar
1/3 cup corn syrup
3 Tbsp butter, melted
1/2 cup water

or use:
SIMPLE ICING
8 cups powdered sugar
1/2 cup milk



Preheat oven to 350 degrees.
Cream together butter and sugar until smooth. Gradually stir in the flour and mix until well blended.
Roll out the dough to <1/4 inch thickness on a lightly floured surface. Cut out rounds with cookie cutter (I used a small heart...perfect for Valentines).
Bake about 7 minutes. (Cookies should be lightly browned on bottom so cookies will be crisp, but not browned on the top because you don't want the browned flavor to compete with the jam, icing or cookie.)
Cool shortbreads completely before filling and icing. Sandwich about 1 tsp of jam between two of the rounds (put two bottom sides together). Ice tops of sandwiched rounds.
Some bakeries put jelly beans, or gum drops or maraschino cherries on top, but they really aren't necessary.