Wednesday, December 15, 2010

Empire Biscuits

This is my favorite Christmas cookie. These are very British and are often eaten with tea but I think they are perfect to add to your Christmas cookie list.

December 14th and 15th.



  • 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


  1. Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
  2. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on baking sheets.
  3. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
  4. Spread half of the cookies with jam, and top with remaining cookies.
  5. 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.

I always double the recipe because even when doubled, the recipe only makes 38 cookies.

These hold up really well too.

I layer them in plastic containers with sheets of waxed paper between them.

Then I sit the containers in a cold place.

They last for weeks.

I made the Blog Tech prep the candied cherries. He was very sticky!!!

I have been baking up a storm and will post a recipe each day. My friends can't wait to get their cookie trays this year.

Since this is really a double cookie each, one goes a long way.

Try will like them!

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