Preparation

1. Preheat oven to 400˚F. Mix together butter with granulated sugar, adding the egg in and stirring again. Add flour and stir until a crumbly mixture forms.
2. Turn out dough onto floured work surface. Roll to about 1/8” thickness. Cut out 40 cookies using a 2 1/2” to 3” round or scalloped cookie cutter, collecting and rolling out scraps if need be.
3. Line a cookie sheet with parchment paper or a silpat liner. Bake for 15-20 minutes, turning cookies over once halfway through baking. Allow to cool for 10 minutes before removing to a wire rack to cool completely.
4. Once cooled mix up the icing, adding milk to the confectioner’s sugar one spoonful at a time and then mixing in each spoonful. You want a slightly thicker glaze for this recipe, so do not add all the milk at once.
5. Spread the jam over 20 cookies. Place the other 20 cookies on top and spread glaze over each sandwich cookie. Add a half of a Maraschino to each cookie before the glaze has a chance to set.