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Empire Biscuits Recipe

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This recipe for Empire Biscuits, by , is from GIFTS FROM THE KITCHEN, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Robyn Dickinson


1/4 pound shortening
1/2 cup sugar
1 egg
1 cup rice flour

Filling and Frosting
1/2 cup raspberry jam
1 1/2 cup icing sugar
1/4 tsp almond extract ( or vanilla)
1 1/2-2 tbsp hot water

Cream shortening till light and fluffy. Add sugar and egg and beat till smooth.
Add rice flour and mix until dough is soft.
Roll into rounds.
Cut into rounds. Place on uncreased baking sheet.
Bake in 325F oven for about 10 minutes. Cookies will be light coloured (not browned).
Cool completely.

Filling and frosting:
Spread half of the cookies on the underside with jam. Top with remaining cookies.
Combine icing sugar, extract and enough hot water to make a thin icing. Frost top of cookies.




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