---------- Recipe via Meal-Master (tm) v8.05
  
       Title: 1993 3rd Place: Empires
  Categories: Cookies, Holiday
       Yield: 1 servings
  
       1 c  Unsalted butter, softened
     1/2 c  Granulated sugar
       2 c  All-purpose flour
     1/2 c  Seedless raspberry jam or
            Currant jelly
       1 c  Confectioners' sugar
            Milk (1-2 tablespoon)
            Colored sugar for decorating
  
      1. Beat butter and granulated sugar in large bowl of electric mixer
     until light and fluffy. Slowly add flour and blend well. Remove from
     bowl and knead until shiny. Divide dough in half; wrap in wax paper.
     Refrigerate dough until it is firm enough to roll, several hours or
     longer. Let dough soften slightly on counter if too firm to roll.
   
      2. Heat oven to 325 degrees. Roll dough between two sheets of
     floured wax paper or flatten dough with floured hands to 1/4-inch
     thickness on a floured surface. Use cookie cutters to make shapes.
     Transfer to ungreased baking sheets. Bake only until slightly golden,
     5 to 7 minutes. Let cool on cookie sheets just long enough to firm
     cookies and then remove to wire racks to cool completely.
   
      3. To assemble, spread half of the cookies with a small amount of
     jam and sandwich with another cookie. Put confectioners' sugar into a
     small bowl and drizzle in just enough milk to make a thin glaze.
     Frost cookies lightly with the glaze and sprinkle with colored sugar.
     Let stand until glaze hardens.
   
     This delicate cookie by Keith and Teresa Duncan of Batavia tied for
     third place. from the Chicago Tribune sixth annual Food Guide Holiday
     Cookie Contest December 2, 1993
  
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