Recipe - 1993 3rd Place Empires

1 cup Unsalted butter, softened
One half cup Granulated sugar
2 cup Allpurpose flour
One half cup Seedless raspberry jam or
Currant jelly
1 cup Confectioners' sugar
Milk (12 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 1/4inch 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 MMRecipes Digest V3 #339

From: Linda Place placel@worldnet.att.net

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