Empire Cookies | Recipes

Empire Cookies

(5) Ratings:
Prep Time:
Baking Time:
Makes:about 42 cookies
Freezing:excellent

Ingredients

Cookie Dough

2 cups 500 mL butter, softened
1 cup 250 mL sugar
3 ¼ cups 800 mL Robin Hood® Original All Purpose Flour
½ cup 125 mL cornstarch

Filling

½ cup 125 mL Smucker’s® Pure Raspberry Jam

Topping

1 cup 250 mL icing sugar
3 tbsp 45 mL milk
1 tbsp 15 mL butter
21 Maraschino cherries, cut in half

Directions

  1. Preheat oven to 350°F (190°F). Line baking sheets with parchment paper.
  2. Beat butter in a large bowl of an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  3. Combine flour and cornstarch in a separate bowl. Add to butter mixture on low speed until well combined.
  4. Divide dough into 4 pieces. Roll one piece of dough on a lightly floured surface about ¼” (5 mm) thick. Cut into shapes with 2” (5 cm) round cookie cutter. Place on prepared baking sheets about 1” (2.5 cm) apart. Continue with remaining dough. Gather scraps together and roll.
  5. Bake in preheated oven 12 to 14 minutes. Cool on wire cooling rack.
  6. Filling: Spread bottoms of half the cookies with jam; top with remaining cookies.
  7. Icing: Beat icing sugar, milk and butter until smooth. Add tsp (5 mL) milk at a time if you have to thin it out for spreading. Spread icing over top of cookies. Top each cookie with cherry half. Let icing set before serving or freezing.

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