Empire Biscuits

For the shortbread:

Preheat oven to 350 degrees.

In a mixer with the paddle attachment, cream:

1/2 cup butter, room temperature
1/2 cup sugar

Mix in:

1 egg
1 teaspoon vanilla extract

In a seperate bowl, whisk together:

1 1/2 cups flour
1 teaspoon baking powder

Mix the flour and creamed mixture until just combined.  Knead in crumbs from the bottom of the bowl if necessary.  Shape into a disc, wrap in plastic wrap, chill 30 minutes.

On a floured surface, roll the dough to 1/8th inch.  Using a shot glass, cut out circles.  Bake for 8 minutes on a cookie sheet lined with parchment paper.

After the cookies have cooled, sandwich two together with a teaspoon of raspberry jam (heating the jam in the microwave for 15-30 seconds makes for easy spreading).

For glaze, wisk together:

1 cup powdered sugar
1/4 teaspoon almond flavoring
1 - 2 tablespoons hot water

Decorate cookies by topping with about 1 teaspoon of glaze and a piece (usually 1/4) of maraschino cherry.

This Empire Biscuit recipe makes about 10 cookies, but re-rolling the leftover dough will give more.  I have tripled this recipe with success.

French Toast

3 beaten eggs
3/4 cup milk
1 Tablespoon sugar
1/8 teaspoon cinnamon
1/4 teaspoon salt
10 slices dry white bread (toast it if necessary)

In a shallow bowl, beat first 5 ingredients.  Dip bread in egg mixture, coating both sides.  In a skillet cok bread on both sides in a small amount of hot butter over medium high heat till golden brown.  Add more butter as needed.

French Toast makes 5 servings.