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| Empire Cookies |
"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
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
- On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.
- Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
- Spread half of the cookies with jam, and top with remaining cookies.
- 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.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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