Empire Cookies
For a dainty variation, substitute 2 teaspoons of rose water for the almond extract in this recipe. These are beautiful with candied violets or rose petals on top for a shower.
INGREDIENTS | YIELDS 12 COOKIES
- ½ cup unsalted butter
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup raspberry jam
- 1 cup confectioners’ sugar
- ¼ teaspoon almond extract
- 1 tablespoon hot water
Preheat oven to 350°F.
Cream butter and sugar until light and fluffy. Beat in egg and vanilla; blend in well. Stir in flour and baking powder.
Roll dough to 1/8" thickness on a surface dusted with confectioners’ sugar. Cut with 2" round cutter; place on ungreased baking sheets.
Bake 10 minutes; cool.
Spread half of cookies with raspberry jam. Carefully top with remaining cookies.
Combine confectioners’ sugar, almond extract, and enough hot water to make a thin icing. Spread over tops of cookies.
Allow cookies to set for an hour before serving or storing.
The Sun Doesn’t Set…
Empire cookies were named in honor of the British Empire. They are truly called Empire Biscuits, biscuit being the European term for cookie. These cookies were popular throughout Great Britain during the late 1800s and early 1900s, and became popular in Canada as time went on. They traditionally have a glacéed cherry decorating the top.
