Tested till perfect Empire Cookies

Empire Cookies

These cookies are best made a day ahead so the jam and shiny almond glaze have time to soak into the cookie.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2007

Recipe3 out of 5 based on 17 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24 cookies


  • 1/2 cup 1/2cupunsalted butter, softened
  • 1/2 cup 1/2cupgranulated sugar
  • 1 1eggeggs
  • 1 tsp 1tspalmond extract or vanilla extract
  • 2 cups 2cupsall-purpose flour
  • 1 tsp 1tspbaking powder
  • 1/3 cup 1/3cupraspberry jam or strawberry jam or apricot jam


  • 1 cup 1cupicing sugar
  • 1/4 tsp 1/4tspalmond extract or vanilla extract
  • 1 tbsp 1tbsphot water, approx
  • 6 6candied cherrycandied cherries, quartered
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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.)

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.

Nutritional Information Per cookie: about

cal 126 pro 1g total fat 4g sat. fat 3g
carb 21g fibre 0 chol 18mg sodium 17mg

% RDI:

calcium 1 iron 4 vit A 4 folate 11
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