Empire Cookies

Submitted by kimkej

"A family favorite at the holidays."

 

• Ready In: 20mins
• Ingredients: 11
• Yields: 12 cookies

ingredients

• 1⁄2 cup butter
• 1⁄2 cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1⁄2 cup raspberry jam
• 1 cup confectioners' sugar
• 1⁄4 teaspoon almond extract
• 1 tablespoon hot water
• 1⁄4 cup candied cherry, chopped

directions

1. Cream butter.
2. Add sugar, creaming well.
3. Beat in egg and vanilla.
4. Combine flour and baking powder; gradually add to creamed mixture.
5. On a lightly floured surface, roll out dough to 1/8-inch thickness.
6. Cut into 2-inch rounds, and place on ungreased baking sheets.
7. Bake at 350°F (175°C) for 10 minutes or until very lightly browned at edges.
8. Cool thoroughly.
9. Spread half of the cookies with jam, and top with remaining cookies.
10. Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing.
11. Frost tops of cookies.
12. Top each with a small piece of candied cherry.

Reviews

[moreCakePlz]

Amazing Cookies!!! The combination of flavors is divine: crisp sugar cookie, tart raspberry filling and almondy-sweet icing. I took Sandy's advice and made the icing thin and dip the cookie top into it. That worked out perfect. It was quick, easy, and the tops dries to a smooth, shiny finish. One thing I did do wrong is that I used raspberry preserves rather than jam. The preserve filling was just too soft. When I bit into the cookie, the raspberries oozed out the side. They were messy to eat, but still delicious. So don't use preserves unless you make the cookies small enough to eat all in one bit. Update: After the cookies sat for a few hours, the preserves firmed up and no longer oozed when bit into. Yeah.

 

[HeatherFeather]

Beautiful, elegant little sandwich cookies. Very crisp and buttery. Note: Rather than rolling out the dough and cutting into circles with cutters, I instead rolled it up into a log, chilled it for 30 minutes, then sliced off 1/8" rounds, therefore getting very uniform sandwich slices.

 

[Brenda V.]

I made these last night. I remember when I was a kid a local bakery sold them and I always loved them. The recipe is excellent, but I did find it a pain to roll out. Quite crumbly. And I ended up putting too much jam on them so they were moving around after they were made into sandwich cookies. Well next time, I will know. If anyone has any hints for making these easier to roll out, I would be grateful. Otherwise they are delicious! Love them!

 

[Sandy in Oklahoma]

I make these into tiny bite size cookies and use Nutella for the filling. They're my brother-in-law's favorite cookie and I would be disowned if I didn't have them on the holiday cookie trays. I make the frosting a bit thin and just dip the top cookie in it. It's a lot faster and looks so pretty and smooth once it dries. I'm headed to the kitchen right now to make bite size hearts with light pink frosting for Valentine cookie trays.

 

[Weesie D]

Look no further. This is the best Imperial cookie recipe. The almond extract makes these cookies special. An the dough is so easy to work with. Store in an air tight container to let the cookies soften.