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Scottish Cooking, Empire Biscuits

1 lb. butter
4 cups sifted flour
1 cup sugar
raspberry jam (for filling)
maraschino cherries (for biscuit tops)
2 lbs. confectioners sugar
8 tbsp. milk

Have butter at room temperature
Cream butter and sugar.
Gradually add flour untill all are mixed well.
Roll dough out on a lightly floured surface to 1/4 inch thickness.
Cut out into rounds, bake at 350°F for 10 minutes.
Remove from oven and let cool.
Take one round and cover top with jam.
Place second round on top, repeat with remaining biscuits.
Mix confectioners sugar with 8 tbs. milk to spreading consistency.
Spread on top of assembled biscuits.
Top each biscuit with half a cherry.

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