1993 3rd Place: Empires
 

* Exported from BigOven *

1993 3rd Place: Empires

Recipe By :
Serving Size :1
Cuisine :
Main Ingred. :
Categories :Bars and Cookies Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 c Unsalted butter --softened
1/2 c Granulated sugar
2 c All-purpose flour
1/2 c Seedless raspberry jam or
Currant jelly
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


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Now on Sale for $29.95
"MOMPEAGRAM" > wrote in message
news:1102982415.a5a641d8117d09d66f84ab7b28ac55e1@t eranews...
> * Exported from BigOven *
>
> 1993 3rd Place: Empires
>
> Recipe By :
> Serving Size :1
> Cuisine :
> Main Ingred. :
> Categories :Bars and Cookies Cookies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------- --------------------------------
> 1 c Unsalted butter --softened
> 1/2 c Granulated sugar
> 2 c All-purpose flour
> 1/2 c Seedless raspberry jam or
> Currant jelly
> 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
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
>
>

Now on Sale for $29.95
"MOMPEAGRAM" > wrote in message
news:1102982415.a5a641d8117d09d66f84ab7b28ac55e1@t eranews...
> * Exported from BigOven *
>
> 1993 3rd Place: Empires
>
> Recipe By :
> Serving Size :1
> Cuisine :
> Main Ingred. :
> Categories :Bars and Cookies Cookies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------- --------------------------------
> 1 c Unsalted butter --softened
> 1/2 c Granulated sugar
> 2 c All-purpose flour
> 1/2 c Seedless raspberry jam or
> Currant jelly
> 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
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
>
>