Tipperary Biscuits

Name: Tipperary Biscuits
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

14 ingredients

6 steps

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

Directions

1

Preheat the oven to 350 degrees F (175 degrees C).
2

In 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.
3

Roll 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.
4

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.
5

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.
6

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.