Empire Cookies
These cookies are best made a day ahead so the jam and shiny almond glaze have time to soak into the cookie.
Servings: 24 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 126 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 3 g |
| carb | 21 g |
| fibre | trace |
| chol | 18 mg |
| sodium | 17 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 4% |
| folate | 11% |
-
1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) granulated sugar
1 egg
1 tsp (5 mL) almond extract or vanilla
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/3 cup (75 mL) raspberry, strawberry or apricot jam
Icing:
1 cup (250 mL) icing sugar
1/4 tsp (1 mL) almond extract or vanilla
1 tbsp (15 mL) hot water (approx)
6 candied cherries, quartered
Preparation:
In large bowl, beat butter with sugar until fluffy; beat in egg and almond extract. In separate bowl, whisk flour with baking powder; stir into butter mixture.
On lightly floured 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 shapes. Place, about 2 inches (5 cm) apart, on ungreased rimless baking sheets. Bake in centre of 350°F (180°C) oven for about 10 minutes or until edges are golden. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 1 month.)
Spread bottoms of half of the cookies with jam; top with remaining cookies.
Icing: In small bowl, combine icing sugar, almond extract and enough hot water to make thin icing; spread over tops of cookies. Top each with cherry piece. Let stand until icing is dry, about 3 hours. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 2 weeks.)
On lightly floured 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 shapes. Place, about 2 inches (5 cm) apart, on ungreased rimless baking sheets. Bake in centre of 350°F (180°C) oven for about 10 minutes or until edges are golden. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 1 month.)
Spread bottoms of half of the cookies with jam; top with remaining cookies.
Icing: In small bowl, combine icing sugar, almond extract and enough hot water to make thin icing; spread over tops of cookies. Top each with cherry piece. Let stand until icing is dry, about 3 hours. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 2 weeks.)
Additional Information
- Variation
Party Favour Cookies: Set out lollipop sticks, coloured icing and candies and let the kids decorate their own cookies.
Make dough as directed. Using 2-1/2-inch (6 cm) round cutter, cut out shapes. Bake as directed.
Icing: Increase icing sugar to 1-1/2 cups (375 mL) and water to 2 tbsp (25 mL). Tint if desired. Ice cookies and sprinkle with coloured sprinkles. Or place tiny candies on wet icing. Omit raspberry jam and cherries. Do not sandwich cookies. Let dry and package for each child to take home.
Makes about 36 cookies.
Source
Canadian Living Magazine: July 2007
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »