Empire Cookies Empire Cookies

Author: Canadian Living

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

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: July 2007




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.)

Nutritional facts Per cookie: about

  • Sodium 17 mg
  • Protein 1 g
  • Calories 126.0
  • Total fat 4 g
  • Cholesterol 18 mg
  • Saturated fat 3 g
  • Total carbohydrate 21 g


  • Iron 4.0
  • Folate 11.0
  • Calcium 1.0
  • Vitamin A 4.0
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