This shortbread cookie is a traditional Scottish recipe. These are round cookies sandwiched with jam and topped off with a delicious icing and a cherry.
Prep: 10 min.
Cook: 10 min.
Ready: In 20 min.
2 cups butter, softened
1 cup white sugar
4 cups sifted all-purpose flour
1 cup raspberry preserves
24 maraschino cherries
8 cups confectioners’ sugar
1/2 cup milk
 Preheat oven to 350 degrees F (175 degrees C)
 In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter.
 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
 Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies. In a medium bowl, gradually stir the milk into the confectioners’ sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies. Top each cookie with half of a cherry while the icing is still wet