Empire Cookies Recipes

EMPIRE COOKIES

Steps:

• 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.

EMPIRE COOKIES

Steps:

• 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°F (175°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.

EMPIRE BISCUITS

Steps:

• Put the flour, butter, 85g of the icing sugar, the vanilla and egg yolks in a food processor and pulse in bursts until combined (alternatively, rub together the butter and flour with your fingertips and mix in the sugar, vanilla and egg yolks). Add ½ tbsp water if the mix feels a little dry. Tip the rough mixture onto a work surface and briefly knead until the dough has come together. Wrap and chill for 30 mins.
• Heat the oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment. Lightly dust your work surface with flour and roll the dough out to around 3mm thick. Cut 24 rounds from the dough with a 7cm cutter. Bring the remaining scraps of pastry together and reroll to make more biscuits. Line up the discs of dough on the baking sheets, then bake for 10-12 mins or until lightly golden brown around the edges. Transfer to a wire rack and leave to cool completely.
• Mix the remaining icing sugar with 2-3 tsp of water to make a very thick icing. Spoon or pipe the icing over the top of half of the biscuits, leaving a border around the edge of each one. Top with a small piece of glacé cherry in the centre, then leave to set for 30 mins. Spread the jam over the un-iced biscuits and sandwich together with the iced halves. Will keep for two days in an airtight tin.