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.
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