Empire Cookies
Makes:
about 2 dozen sandwich cookies
Category:
Introduction
About this Recipe
Recipe from Bake with Anna Olson
by Random House, 2016
The cookies will keep, stored in an airtight container, for up to 3 days.
Ingredients
Dough
- ½ cup + 2 Tbsp (145 g) unsalted butter, room temperature
- ½ cup + 2 Tbsp (80 g) icing sugar, sifted
- 1 hard-boiled large eggs yolk
- 1 large egg yolk
- ½ tsp (2 mL) vanilla extract
- 1 ¾ cups (225 g) cake & pastry flour, sifted
- ¼ tsp (1 g) salt
Icing and Assembly
- 1/3 cup (80 mL) raspberry jam
- 1 cup (130 g) icing sugar, sifted
- 1-2 Tbsp (15-30 mL) warm water
- ¼ tsp (1 mL) almond or vanilla extract
- 6-8 glacée (candied) cherries, each chopped into 6 bits
Step by Step Instructions
Step 1
Beat the butter and icing sugar together until smooth.
Step 2
Push the hard-boiled egg yolk through a sieve and stir the raw egg yolk and vanilla into it. Add this to the butter mixture and stir until blended.
Step 3
Add the flour and salt to the butter mixture and stir until blended. Shape the dough into a disc (it will be very soft), wrap in plastic and chill until firm, about 2 hours.
Step 4
Preheat the oven to 325 °F (160 °C) and line 2 baking trays with parchment paper.
Step 5
On a lightly floured work surface, gently knead the dough just to soften it slightly. Roll out the dough to about ¼-inch thick and cut out cookies using a 2-inch (50 mm) fluted cookie cutter, placing the cookies on the baking trays, leaving ½-inch (12 mm) between them.
Step 6
Bake the cookies for 10-12 minutes, until just lightly browned around the edges. Let the cookies cool completely on the baking trays before assembling.
Step 7
Stir the raspberry jam to soften and spread a little on a cookie bottom and sandwich a second cookie on top, pressing gently to secure. Repeat with the remaining cookies.
Step 8
For the icing, stir the whisk the icing sugar with 1 Tbsp (15 mL) of water and the almond or vanilla extract, add the remaining water if needed, until it is a thin icing consistency. Set aside.
Step 9
Spread a thin layer of icing on top of each cookie, top with a piece of glacée cherry and set on a rack to dry. Let the cookies dry for about 3 hours before storing in an airtight container.
