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1993 3rd Place: Empires

Author/Submitted by: Keith and Teresa Duncan of Batavia, Chicago Tribune sixth annual Food Guide Holiday Cookie Contest December 2, 1993
Servings: 1
Categories: Cookies / Desserts

Ingredients:
1  cup  Unsalted butter, softened
1/2  cup  Granulated sugar
2  cups  All-purpose flour
1/2  cup  Seedless raspberry jam or currant jelly
1  cup  Confectioner's sugar
1  tablespoon  Milk, up to 2 tablespoons
    Colored sugar for decorating

Directions:
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 confectioner's 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.


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