Each year, our family gathers to create and adorn cookies. One of our cherished recipes is for Scottish Empire Biscuits—a delightful shortbread cookie sandwich. This recipe has been handed down from my great-grandmother, and we still enjoy these every year!
Scottish Empire Biscuits
- 2 cups butter, softened
- 1 cup sugar
- 3 cups flour
- 1 cup rice flour
- 1 cup raspberry or strawberry preserves
- 1 1/2 cups powdered sugar
- 2+ teaspoons water
- Maraschino cherries
Cream butter and sugar together, until smooth. Gradually add flours. Mixture should not crumble or stick. On a lightly floured surface, knead dough a few times. Roll the dough out to 1/4″ thickness. Cut into rounds using a cookie cutter. Place rounds on a lined cookie sheet.
Bake at 350 in preheated oven for 8-10 mins or until they are just beginning to brown around the edges. They will still be soft in the middle, so leave them on the cookie sheet for about 10 minutes to firm up before transferring them to a cooling rack. Cool completely.
Spread about a teaspoon of jam on a biscuit and place another biscuit on top.
Mix powdered sugar with a few drops of water – icing should be thick enough to spread without running down the side of the biscuit. Spread on top of the sandwiched biscuits. Top with 1/2 a cherry or a sweetie of your choice.
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December 20, 2023