A shortbread-type cookie with a delicious jam layer followed by icing on the top makes the perfect holiday cookie that is sure to become a favourite.
Empire Cookies are a long-time family favourite. Hubby's sister, Melissa makes them every year and they are one of our boys' favourite cookies! This year, due to Covid we will not be gathering for Christmas so I will be on duty - happily whipping up a few batches of these tasty treats.
They are easy to make and really perfect for any time of year but look very festive with red and green cherries don't you think? These make a great gift for someone who is busy working a doesn't have a lot of time to bake. I always appreciate my sister-in-law when she made hers and dropped them off. My mother-in-law and Aunt Pat used to always make the best sugar cookies. They are my absolute favourite cookie and I really hope that they will part with the recipe so that I can feature it here on the blog.
I hope you enjoy these cookies as much as our family does! Thanks for reading 🙂
How to make Empire Cookies
1. In a large mixing bowl, or bowl from a stand mixer, cream butter and sugar until light and fluffy.
2. Beat in egg and vanilla.
3. In a separate, medium-sized mixing bowl, combine flour, baking powder and salt. Stir just to combine.
4. Add flour mixture gradually to creamed butter mixture, beating on low speed of mixer after each addition.
5. Roll dough to ⅛-inch thickness. (I roll directly onto a silicone baking mat, but you can also roll between two sheets of waxed paper). If dough is too sticky add a small amount of flour, rubbed onto rolling pin. I rolled my cookies a little thicker than usual as we sometimes like them that way as you will see in the photo. Either way, you will still need to cook them for 8 to 10 minutes depending on your oven. 🙂
6. Cut into 2"rounds.
7. Transfer to cookie sheet and bake in 350F oven for 8 to 10 minutes. Edges will be very lightly browned.
8. Cool completely on wire racks.(at least thirty minutes)
9. Spread a thin layer of jam on one cookie, being careful not to spread too thickly at the edges. Top with second cookie and press down slightly. Set aside and repeat with remaining cookies.
10. In a small mixing bowl, combine icing sugar (and almond extract if using). Stir in hot water. The consistency should be spreadable but not too runny.
11. Spread icing on cookie tops.
12. Slice cherries into small slivers and top each cookie with a sliver of cherry.
13. Makes approximately 24 cookies.
Store cookies in covered container. They will stay fresh for up to 5 days.