1993 3rd Place Empires

Title:
1993 3rd Place Empires

Yield:
1 Servings

Categories:
Cookies,
Holiday




Ingredients:





     1 c  Unsalted butter, softened


   1/2 c  Granulated sugar


     2 c  All-purpose flour


   1/2 c  Seedless raspberry jam or


          Currant jelly


     1 c  Confectioners' sugar


          Milk (1-2 tablespoon)


          Colored sugar for decorating






  1. Beat butter and granulated sugar in large bowl of electric mixer until


 light and fluffy. Slowly add flour and blend well. Remove from bowl and


 knead until shiny. Divide dough in half; wrap in wax paper. Refrigerate


 dough until it is firm enough to roll, several hours or longer. Let dough


 soften slightly on counter if too firm to roll.


 


  2. Heat oven to 325 degrees. Roll dough between two sheets of floured wax


 paper or flatten dough with floured hands to 1/4-inch thickness on a


 floured surface. Use cookie cutters to make shapes. Transfer to ungreased


 baking sheets. Bake only until slightly golden, 5 to 7 minutes. Let cool on


 cookie sheets just long enough to firm cookies and then remove to wire


 racks to cool completely.


 


  3. To assemble, spread half of the cookies with a small amount of jam and


 sandwich with another cookie. Put confectioners' sugar into a small bowl


 and drizzle in just enough milk to make a thin glaze. Frost cookies lightly


 with the glaze and sprinkle with colored sugar. Let stand until glaze


 hardens.


 


 This delicate cookie by Keith and Teresa Duncan of Batavia tied for third


 place. from the Chicago Tribune sixth annual Food Guide Holiday Cookie


 Contest December 2, 1993


 Posted to MM-Recipes Digest V3 #339


 


 From: Linda Place 


 


 Date: Wed, 11 Dec 1996 04:11:40 +0000