Empire Biscuits

Recipe View 5 mins Preheat oven to 350°F (175°C). (5 minutes)

Recipe View 5 mins In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add a pinch of salt. (5 minutes)

Recipe View 5 mins Gradually incorporate the sifted flour into the butter mixture, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View 10 mins Lightly flour a clean surface. Roll out the dough to about 1/4 inch thickness. Use a cookie cutter (approximately 2-inch diameter) to cut out round cookies. (10 minutes)

Recipe View 2 mins Place the cookies onto ungreased baking sheets. (2 minutes)

Recipe View 10 mins Bake for 8 to 10 minutes, or until the edges are lightly golden. (10 minutes)

Recipe View 5 mins Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

Recipe View 15 mins Once the cookies are cool, spread about 1 teaspoon of raspberry preserves onto the flat side of one cookie. Top with another cookie to create a sandwich. Repeat with the remaining cookies. (15 minutes)

Recipe View 5 mins In a medium bowl, gradually add milk to the confectioners' sugar, stirring until you achieve a smooth, spreadable icing consistency. You may need slightly more or less milk depending on the humidity. (5 minutes)

Recipe View 10 mins Spread a generous layer of icing over the top of each sandwiched cookie. While the icing is still wet, place a maraschino cherry half on top of each cookie. (10 minutes)

Recipe View 30 mins Allow the icing to set completely before serving. (30 minutes)