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.
Original recipe makes 4 dozen
Ingredients
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
1/2 cup milk
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PREP
10 mins
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COOK
10 mins
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READY IN
20 mins
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.
Nutrition
Calories: 223 kcal
Carbohydrates: 37.7 g
Cholesterol: 21 mg
Fat: 7.9 g
Fiber: 0.3 g
Protein: 1.2 g
Sodium: 56 mg
