Tipperary Biscuits

Recipe View 5 mins Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper. (5 minutes)

Recipe View 8 mins In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 3-5 minutes with an electric mixer, or slightly longer by hand. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. (8 minutes)

Recipe View 5 mins In a separate bowl, whisk together the flour, baking powder, allspice, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be quite stiff. (5 minutes)

Recipe View 10 mins Lightly flour a clean work surface. Turn the dough out onto the floured surface and roll it to a thickness of 1/8 to 1/4 inch. Use a cookie cutter or juice glass to cut out circular cookies. (10 minutes)

Recipe View 5 mins Place the cookies 2 inches apart on the prepared baking sheets. (5 minutes)

Recipe View 25 mins Bake for 10-12 minutes, or until the edges are lightly golden brown. Transfer the cookies to wire racks to cool completely. (25 minutes)

Recipe View 10 mins While the cookies are cooling, prepare the frosting. In a medium bowl, beat the remaining softened butter and salt together until smooth. Gradually add the sifted confectioners' sugar and vanilla extract, mixing until the frosting is light and airy. Add milk, one tablespoon at a time, until you reach your desired consistency. (10 minutes)

Recipe View 15 mins Once the cookies are completely cool, spread a thin layer of strawberry jam on the flat side of half of the cookies. Top with the remaining cookies to create jam sandwiches. (15 minutes)

Recipe View 10 mins Spread a generous amount of frosting on top of each sandwich cookie. Place a maraschino cherry half in the center of the frosting before it sets. Allow the frosting to set completely before serving. (10 minutes)