"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!"
Method for Tipperary Biscuits
- 1Preheat the oven to 350 degrees F (175 degrees C).
- 2In a large bowl or bowl of a stand mixer, cream together 1/2 cup 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.
- 3Roll the dough out on a lightly floured surface to 1/8 to 1/4 inch thickness. Cut into circles using a juice glass or cookie cutter. Place 2 inches apart onto ungreased baking sheets.
- 4Bake 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.
- 5While 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.
- 6Spread 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.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon allspice
- 1 tablespoon ground cinnamon
- 1/2 cup butter, softened
- 1/8 teaspoon salt
- 3 cups sifted confectioners' sugar
- 1/4 cup milk, or as needed
- 1 1/2 teaspoons vanilla extract
- 1 cup strawberry jam
- 1 (10 ounce) jar maraschino cherries, drained
January 17, 2017
