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Empires

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
1-2 tablespoon milk
colored sugar for decorating

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.

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.

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.

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