Tested till perfect Empire Cookies
Empire Cookies
Photography by Yvonne Duivenvoorden

Empire Cookies

Our delicate, buttery sugar cookies partner deliciously with the sticky jam filling in these classic British favourites.

By The Canadian Living Test Kitchen

Source: Canadian Living: Holiday Baking 2015

  • rating starrating starrating starrating starrating star
  • Prep time 35 minutes
  • Total time 1 hour and 45 minutes
  • Portion size about 24 sandwich cookies

Ingredients

  • 1/2 cup 1/2cupbutter, softened
  • 1/2 cup 1/2cupgranulated sugar
  • 1 1eggeggs
  • 1-1/4 tsp 1-1/4tspalmond extract or vanilla
  • 2 cups 2cupsall-purpose flour
  • 1 tsp 1tspbaking powder
  • 1/3 cup 1/3cupraspberry, strawberry or apricot jam
  • 1 cup 1cupicing sugar
  • 2 tbsp 2tbsphot water (approx)
  • 6 6red glacé cherries, quartered
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Preparation

In large bowl, beat butter with granulated sugar until fluffy; beat in egg and 1 tsp of the almond extract. In separate bowl, whisk flour with baking powder; stir into butter mixture just until combined. If necessary, knead gently to form smooth dough.

On lightly floured work surface, roll out dough to scant 1/8-inch (3 mm) thickness. Using 1 1/2 to 1 3/4-inch (4 to 4.5 cm) round cookie cutter, cut out rounds, rerolling scraps as necessary. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets.

Bake, 1 sheet at a time, in 350°F (180°C) oven until bottoms are light golden, about 10 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 1 month.)

Spread rounded 1 tsp jam onto bottoms of half of the cookies; sandwich with remaining cookies, flat sides down.

In small bowl, whisk together icing sugar, remaining almond extract and enough hot water to make icing about the thickness of whipping cream; spread over tops of cookies. Top each cookie with cherry piece. Let stand until icing is dry, about 20 minutes. (Make-ahead: Layer between waxed paper in airtight container; store for up to 3 days or freeze for up to 2 weeks.)

Tip from The Test Kitchen: These cookies are best made a day ahead so the jam and shiny almond glaze have time to set and soften the cookies.

Nutritional Information per sandwich cookie: about

cal 102 pro 1g total fat 3g sat. fat 2g
carb 17g sugar 10g chol 14mg sodium 36mg
potassium 17mg

%RDI:

calcium 1 iron 4 vit A 3 vit C 2
folate 6
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