Honey Cinnamon Empire Cookies<br />
 | Recipes

Honey Cinnamon Empire Cookies

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Prep Time:
Baking Time:
Makes:30 cookies
Freezing:excellent

Ingredients

Cookie

1 cup 250 mL butter, softened
1/2 cup 125 mL sugar
3/4 cup 175 mL honey
1 egg
2 tsp 10 mL pure vanilla extract
2 1/2 cups 625 mL Robin Hood® Original All Purpose Flour
3/4 cup 175 mL finely chopped pecans, optional
2 tsp 10 mL ground cinnamon
1 tsp 5 mL baking powder
1/2 tsp 2 mL baking soda
1/4 tsp 1 mL salt

Filling

1/2 cup 125 mL Smucker’s® Pure Raspberry Jam

Topping

1 pkg 200 g white cookie icing
15 Maraschino cherries, cut in half

Directions

  1. COOKIE: Cream butter and sugar until well combined. Beat in honey, egg and vanilla extract, scraping down bowl if necessary.
  2. Combine remaining ingredients in a separate bowl. Add to butter mixture and beat until dough is formed. Cover with plastic wrap and refrigerate for 1 hour or overnight.
  3. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  4. Remove mixture from fridge. Divide dough into 4 pieces. Roll one piece of dough on a lightly floured surface about ¼” (5 mm) thick. Cut out shapes with 2 ½” (6.4 cm) round cookie cutter. Place on prepared baking sheets about 1” (2.5 cm) apart. Continue with remaining dough. Gather scraps together and reroll.
  5. Bake in preheated oven 10 - 12 minutes. Cool on wire cooling rack.
  6. FILLING: Spread bottoms of half the cookies with jam; top with remaining cookies.
  7. TOPPING: Spread with thin layer of cookie icing and top each with cherry. Let stand until icing is dry.

Tips

  • Customize your own cookies by switching Vanilla for Caramel or French Vanilla Extract.

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