Empire Biscuits

Baking Christmas cookies is a tradition among so many families. One cookie I look forward to every year is my Scottish grandmother's empire biscuits. No Christmas would be complete with out these perfect little sandwich cookies. The dough is similar to shortbread, but when they are filled with seedless raspberry jam and covered in a sweet confectioners glaze they literally melt in your mouth! A candied cherry tops the cookies giving them a festive look, perfect for adding your Christmas cookie trays! We are excited to share this recipe with you and hope you will try them to share with your friends and family!

Empire Biscuits 

2 cups sifted flour 

1/2 cup sugar 

1 cup butter 

seedless raspberry jam 

confectioners sugar 

milk 

candied cherry 

Mix flour with sugar and cut in butter 

Knead lightly, roll into a ball, cover in plastic wrap and put in refrigerator

Chill for 2 hours {or overnight} 

Take out 1 hour prior to baking 

Roll out on a floured surface to about 1/8-1/4"

Cut into rounds the size of your choice 

Bake for 10 minutes or until lightly browned  {350 degrees}

When cookies are cooled, spread seedless raspberry jam and 1 cookie and top with the another

Mix about a cup of confectioners sugar with enough milk to make a spreadable glaze {a couple of tablespoons} don't let the glaze get too thin, you can adjust your milk or sugar 

Put glaze over the top of the sandwiched cookie, don't worry if this runs down the side it does not have to be perfect

Before your glaze dried out a 1/2 of a candied cherry on top 

These can be kept in a tin for up to a week, they taste the best the next day as it gives the glaze time to soak into the cookies. ENJOY!