Empire Biscuits

Yield 24 cookies

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  • 2 cups butter softened
  • 1 cup white sugar
  • 4 cups all-purpose flour sifted
  • 1 cup raspberry preserves
  • 1/2 cup milk
  • 8 cups confectioners’ sugar
  • raspberries


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended.
  3. On a lightly floured surface, roll the dough out to 1/4-inch thickness. Cut into rounds using a cookie cutter.
  4. Bake for 12-15 minutes in a preheated oven. Watch carefully as to not burn.
  5. Allow cookies to cook on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  6. Spread one teaspoon of jam between 2 cookies and repeat with remaining cookies.
  7. In a medium bowl, gradually stir the milk into the confectioners' sugar until the icing is of a spreadable consistency.
  8. Spread icing on top of the sandwiched cookies.
  9. Top each cookie with one raspberry while the icing is still wet.