Empire Cookies

Although my favourite cookie is typically the one I made most recently, I will always keep this one in my top 5. Empire cookies are just so good. They are a bit of work to make but I had my mom help me this time around.

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We had a celebration of life for my Nana who passed away earlier this year. We both loved empire cookies so I was happy to find her recipe. Surprisingly, this was my first time using it!

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It was a special moment to flip through her recipe book and see she had this recipe in there.

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You start with a full pound of either butter or margarine and add in the sugar. This gets beaten until light and fluffy. Empire cookies can be described as a rich shortbread cookie. The egg keeps them soft but they are made with rice flour to keep the delicate crumb.

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It comes together into a soft, buttery dough. Continue to beat it together until it comes to one ball of dough in the mixer.

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I went with a smaller cookie cutter this time. I tend to lean towards making them larger simply because I want a big cookie but for an event its always better to make them small.

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The cookies need to cool off completely before you can start filling and decorating.

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You want to have everything ready to go before you begin decorating.

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Flip every other cookie over so you can easily sandwich them once you pipe the jam.

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Sometimes I carefully pipe the icing on top with a piping bag…and sometimes it just goes on with a spoon. This time it was a spoon so we had a more rustic look to it.

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I always rinse and dry the cherries before putting them onto the icing. This prevents them from bleeding into the icing on day two.

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They are such a pretty cookie to have a on a dessert table. They keep for days so you can make them well in advance.

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Nana’s Empire Cookies 

Ingredients

1 pound (2 cups) butter or margarine

1 cup sugar

1 egg

1 tsp vanilla

4 1/2 cups all-purpose flour

1/2 cup rice flour

1/4 tsp salt

Icing and Assembly 

1 cup seedless raspberry jam

2 cups icing sugar

4 tbsp heavy cream

Pinch of salt

About 15 glacee cherries cut in half, rinsed and dried

Directions 

  1. In a medium bowl whisk together all purpose flour, rice flour and salt. Set this aside.
  2. In a stand mixer beat the butter/margarine together with the sugar for about 2 minutes. Add in the egg and vanilla. Mix this until combined.
  3. Add the flour mixture to the butter in 3 batches and beat until the dough comes together in one ball.
  4. Cover the dough with plastic wrap and keep in the fridge for at least 1 hour.
  5. Preheat the oven to 350 degrees Fahrenheit.
  6. Cut the dough into quarters. Between 2 pieces of saran wrap roll out the first quarter of dough and cut out into small circles. Place onto a cookie sheet lined with parchment paper.
  7. Bake the cookies for about 15 minutes. Keep an eye on them near the end as they brown very quickly.
  8. Cool on a wire rack.
  9. Put the jam into a piping bag (you can just spread it with a knife as well)
  10. In a small bowl mix together the icing sugar, cream and salt until a thick shiny icing forms.
  11. Pipe the jam onto the underside of a cookie and place another on top.
  12. Spread the glace and place a cherry in the middle of each cookie. These can be kept for at least a week in a covered container.

 

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