These Empire Cookies are made with raspberry jam, sandwiched between two delicious shortbread cookies. A simple glaze is then drizzled on top, followed by a sliver of red or green candied cherry. They're perfect for Christmas baking and cookie exchanges.
We love making these Empire Cookies in a miniature, smaller size, is perfect for Christmas cookie trays . These cookies are easy to make with just a little effort in the kitchen.
- Butter - you will need butter at room temperature. Take it out of the fridge 30 to 60 minutes before you start the recipe.
- Granulated sugar
- Egg - use a large egg, at room temperature.
- Vanilla - I always like to use pure vanilla extract for baking recipes for the best flavor.
- All purpose flour
- Baking powder
- Raspberry Jam
- Powdered sugar
- Candied red and/or green cherries
Step by Step Instructions
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large mixing bowl or bowl from a stand mixer with paddle attachment, cream butter and sugar until light and fluffy.
Beat in egg, then vanilla until well-combined.
In a separate, medium-sized mixing bowl, whisk together flour, baking powder and salt.
Gradually add flour mixture to butter mixture, beating on low speed of mixer after each addition.
On a lightly floured surface, roll dough to ⅛-inch thickness and use a cookie cutter to cut into 2 and ¼-inch rounds. You can use a traditional, larger round cookie cutter as well.
Transfer unbaked cookies to prepared cookie sheets and bake in 350°F oven for 8 to 10 minutes until edges are lightly browned. Keep a close eye on them as they can brown quickly once they're done.
Cool completely on wire racks for at least 30 minutes.
Assemble the Cookies
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.
Make the Icing
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.
Spread icing on cookie tops, not quite to the edge of the cookie. Slice cherries into small pieces and top each cookie with a cherry.
Store cookies in covered container. They will stay fresh for up to 5 days.
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Post updated November 28th with new photos from a November 2020 original publish date.