Steps to Prepare Breadboard Ends With Biscuits

Empire Biscuits

When you figure the overall finished length of the panel, take the breadboard ends into account.

Recipe Summary Empire Biscuits

This shortbread cookie is a traditional Scottish recipe. These are round cookies sandwiched with jam and topped off with a delicious icing and a cherry.

Ingredients | Breadboard Ends With Biscuits

2 cups butter, softened

1 cup white sugar

4 cups sifted all-purpose flour

1 cup raspberry preserves

24 maraschino cherries

8 cups confectioners' sugar

½ cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies. In a medium bowl, gradually stir the milk into the confectioners' sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies. Top each cookie with half of a cherry while the icing is still wet.

Info | Breadboard Ends With Biscuits

prep: 10 mins cook: 10 mins total: 20 mins Servings: 48 Yield: 4 dozen

TAG : Empire Biscuits

World Cuisine Recipes, European, UK and Ireland, Scottish,