Empire Cookies

Name: Empire Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 24 servings
Ingredients: 1 Cup Unsalted Butter - Softened; 1/2 Cup Icing Sugar; 1 Large Egg Yolk; 1 Tsp Vanilla; 2 1/4 Cup All-Purpose Flour; 1/4 Tsp Salt; 1/2 Cup Raspberry Jam; 1 1/2 Cup Icing Sugar; 2-3 Tbsp Milk; 1/2 Tsp Vanilla; 10 Maraschino Cherries

Prep: 30 min Cook: 12 min Total: 42 min Serves: 24 3 views

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Delight in the charming sweetness of these Empire Cookies, where buttery biscuits embrace a luscious raspberry filling, creating a perfect balance of flavors and textures. Topped with a smooth icing and a pop of cherry, they make for an irresistible treat that brightens up any afternoon tea or festive gathering. Ideal for sharing with friends or simply enjoying as a personal indulgence, these cookies are sure to bring a touch of joy to every bite.

Ingredients

1 Cup Unsalted Butter - Softened
1/2 Cup Icing Sugar
1 Large Egg Yolk
1 Tsp Vanilla
2 1/4 Cups All-Purpose Flour
1/4 Tsp Salt
1/2 Cup Raspberry Jam
1 1/2 Cups Icing Sugar
2-3 Tbsp Milk
1/2 Tsp Vanilla
10 Maraschino Cherries

Directions

In a large mixing bowl, cream together the softened butter and icing sugar until light and fluffy.
Add the egg yolk and vanilla extract, mixing until smooth and well combined.
Gradually add the flour and salt, mixing just until a soft dough forms. Avoid overmixing.
Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Roll the chilled dough on a lightly floured surface to approximately ¼-inch thickness.
Using a 2½-inch round cookie cutter, cut out an even number of circles. Gather and gently reroll the scraps as needed.
Arrange the cookies on the prepared baking sheets, leaving approximately 1 inch between them.
Bake for 10–12 minutes, or until the edges are just beginning to turn lightly golden. The tops should remain pale.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Spread approximately 1 teaspoon of raspberry jam onto the flat side of half the cookies.
Gently place the remaining cookies on top, pressing lightly to create sandwiches.
In a small bowl, whisk together the icing sugar, vanilla extract, and enough milk to create a thick but spreadable icing.
Spoon a small amount of icing onto the top of each sandwich cookie, gently spreading it toward the edges.
Place half a red glacé cherry in the centre of each cookie while the icing is still wet.
Allow the icing to set completely before serving or storing in an airtight container.