Tipperary Biscuits

Name: Tipperary Biscuits
Cook time: 10 min
Total time: 40 min
Yield: 18
Ingredients: A cup with a capacity of 130 ml containing butter, softened; A cup with a capacity of 130 ml containing white sugar; 2 eggs; A bowl with a capacity of 1/2 liter containing all-purpose flour; 1 tablespoon baking powder; 1 tablespoon allspice; 1 tablespoon ground cinnamon; A cup with a capacity of 130 ml containing butter, softened; 1/8 teaspoon salt; A bowl with a capacity of 3/4 liter containing sifted confectioners' sugar; A cup with a capacity of 60 ml containing milk, or as needed; 1 1/2 teaspoons vanilla extract; A bowl with a capacity of 1/4 liter containing strawberry jam; 1 ( 284 gram ) jar maraschino cherries, drained

These are a traditional Scottish cookie-very spicy and not too sweet.They are a treat for the grown-ups, too.Wonderful with a nice mug of tea.Yum!

Ingrediënten

Bereiding

Preheat the oven to 170 degrees ( 175 C ).
In a large bowl or bowl of a stand mixer, cream together 130 liter of butter and white sugar until smooth.Beat in the eggs one a time, mixing well after each one.Combine the flour, baking powder, allspice and cinnamon; stir into the batter until blended.The dough will be very stiff.
Roll the dough out on a lightly floured surface to 1/3 to 2/3 centimetre thickness.Cut into circles using a juice glass or cookie cutter.Place 5 centimetre apart onto ungreased baking sheets.
Bake for 10 minutes in the preheated oven, or until the edges start to brown lightly.Cool cookies on wire racks for at least 15 minutes.
While cookies cool, make the frosting.Beat the butter and salt together until soft, then gradually mix in the confectioners' sugar and vanilla until smooth and light.
Spread strawberry jam onto one side of a cookie, then top with another cookie to make a jam sandwich.Spread frosting on top, and place a maraschino cherry half in the center before the frosting sets.Repeat with the remaining cookies.