The best mashed red potatoes I’ve ever had are these! Flavorful red potato peels are plentiful.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 18 |
| Yield: | 18 cookies |
Ingredients
- ½ cup butter, softened
- ½ cup white sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon allspice
- 1 tablespoon ground cinnamon
- ½ cup butter, softened
- ⅛ teaspoon salt
- 3 cups sifted confectioners’ sugar
- ¼ cup milk, or as needed
- 1 ½ teaspoons vanilla extract
- 1 cup strawberry jam
- 1 (10 ounce) jar maraschino cherries, drained
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl or bowl of a stand mixer, cream together 1/2 cup of butter and white sugar until smooth. Beat in the eggs one a time, mixing well after each one. Combine the flour, baking powder, allspice and cinnamon; stir into the batter until blended. The dough will be very stiff.
- Roll the dough out on a lightly floured surface to 1/8 to 1/4 inch thickness. Cut into circles using a juice glass or cookie cutter. Place 2 inches apart onto ungreased baking sheets.
- Bake for 10 minutes in the preheated oven, or until the edges start to brown lightly. Cool cookies on wire racks for at least 15 minutes.
- While cookies cool, make the frosting. Beat the butter and salt together until soft, then gradually mix in the confectioners’ sugar and vanilla until smooth and light.
- Spread strawberry jam onto one side of a cookie, then top with another cookie to make a jam sandwich. Spread frosting on top, and place a maraschino cherry half in the center before the frosting sets. Repeat with the remaining cookies.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 155 mg |
| Sugars | 37 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Ok. So I accidentally posted a review for a different recipe on this page. Let’s try this again! These turned out great although my first batch really only made eleven cookies. I had plenty of frosting left over so next time I think I’ll double the dough. I will say I think these tasted better the next day after they had time to “set”. The description says they’re a very spicy cookie, I would say not so much but I love extremely spicy food. The only confusion I had with the recipe itself was it called for 1/4 cup milk, if needed, and the directions never said when to add it in. I assumed it went in the frosting. My frosting was also a lot thicker than the one other picture.
These are pretty authentic to the ones I have eaten in tearooms in Scotland. Don’t need to make any changes to this recipe
I wasn’t so imptressed with this recipe but luckily my guests seem to enjoy it
a lovely recipe, simple and just sweet enough what a pity they are neither scottish (Tipperary is in Ireland… conveniently in County Tipperary just like the VERY well known song) nor traditional for Tipperary as i don’t know anywhere in either country known for its cherries. still a very nice sweet treat though
This was very good. I was going through one of my “sweet tooth” cravings and made these, although I didn’t have cherries or jam, they still tasted really good. And my kids were begging for more!
These went over really well, much better than I expected! Used Quince jelly in some, which tastes like honey, these were especially delicious.
This was a fun recipe to make and something the whole family will love.