Ingredients
1/2 lb. (250 g or 2 cups) sifted flour
1/2 lb. (250 g or 2 sticks) butter
1/4 lb. (125 g or slightly more than half a cup) castor sugar
Jam or Jelly or Jell-o
1 egg

Method
Cream butter and sugar, add egg then add flour. Make into a stiff paste. Rollout and cut into rounds. Place on greaseproof paper (vegetable parchment or waxed paper) on a baking tray. Cook in a moderate overn until slightly browned. When cold, spread Jam or Jelly on one round and place another round on top. Ice (the icing used is usually glace icing) the top of the sandwhich and put 1/2 glaced cherry in middle of icing.

Find other recipes in May 2007's Scotian.