Empires

Beat the butter and sugar together until light and fluffy. Slowly add the flour and blend well. Remove from bowl and knead until shiny. Divide the dough in half, wrap in waxed paper and refrigerate until dough is firm enough to roll. This will take several hours or longer. When you are ready to prepare the cookies, let the dough soften slightly on the counter if too firm to roll.

Preheat the oven to 325 degrees.

Roll dough onto a floured surface until 1/4 inch thick. Make sure not to go too thin or you’ll have difficulty transfering them to the cookie sheet. I use a biscuit cutter to make round shapes and take a small cookie cutter on half of them to “cut out” part of the cookie (to make the window on the top layer of the sandwich).

Bake until slightly golden on an ungreased cookie sheet for 5-7 minutes. Let cool on the cookie sheet until firm then remove them to a wire rack to finish cooling.

To assemble, spread jelly on the bottom half of the cookies placing the cut out cookie on top. Put the confectioner’s sugar in a small bowl and mix it with enough milk to make a thin glaze. Frost the cookies lightly with the glaze. Let stand until the glaze hardens.