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Ingredients
| salted butter: 1/2 cup |
| granulated sugar: 1/2 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 tsp |
| raspberry jam: 1/2 cup |
| powdered sugar (unsifted): 1 cup |
| almond extract: 1/4 tsp |
| water: 1 Tbl (hot) |
| red candied cherries: 1/4 cup (chopped) |
Empire Cookies
Credit: AllRecipes
User rating:
"Jam filled shortbread cookies have been a longtime favorite on Scottish and English tea tables. Now popular in Canada! Store in a covered tin."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
- On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.
- Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
- Spread half of the cookies with jam, and top with remaining cookies.
- Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.