Empire Cookies | A Traditional Christmas Treat

Empire Cookies | A Traditional Christmas Treat

Well today wasn’t too productive but certainly a fun day! My nephews came over for their annual Gingerbread house decorating day!

Empire cookies

This is Owen (8) and Austin (11) 

empire cookies

2017 Gingerbread Houses

Well I am almost cookie’d out. I think I’m due for a break for a day or two before I finish my Christmas baking. Off to spend some quality time with some good friends and spread some Holiday Cheer!

 

Empire Cookies

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empire cookies

Beat the butter and icing sugar together until smooth. Push the hard boiled egg through a sieve and stir the raw egg yolk and vanilla into it. Add to the butter mixture and stir until blended.

empire cookies

Add the flour and salt to the butter mixture, stir until blended.

empire cookies

Shape the dough into a disc and wrap with plastic wrap. Chill in refrigerator for 2 to 3 hours. It needs to be firm.

empire cookies

Preheat oven to 325 F. Line baking trays with parchment paper. On a lightly floured surface, knead the dough to soften it. Roll the dough about 1/4 inch thick. With a 2 inch fluted round cookie cutter, cut cookies and place them on baking sheet about 1 inch apart. Cool completely before putting them together.

Empire cookies

Spread raspberry jam on the bottom cookie. Place another cookie on top, making a sandwich. Press lightly together. Repeat with the rest of the cookies.

empire cookies

Whisk icing sugar and 2 tablespoon warm water and the almond or vanilla extract. Add the remaining water if you need to . The icing needs to be of a thin consistency. Spread a thin layer of icing on each cookie, then add a piece of cherry. Leave cookies on baking rack for 3 to 4 hours to dry.

Store in air tight container

Empire cookies

 

Empire Cookies
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
 

Plus chilling time

Course: Cookies
Ingredients
Cookie Dough
  • 1/2 cup + 2 tablespoon unsalted butter room temperature
  • 1/2 cup + 2 tablespoon icing sugar sifted
  • 1 large hard boiled egg yolk
  • 1 large egg yolk
  • 1/2 teaspoon vanilla
  • 1 3/4 cup cake and pastry flour sifted
  • 1/4 teaspoon salt
Icing
  • 1/3 cup raspberry jam
  • 1 cup icing sugar sifted
  • 1 - 2 tablespoon warm water
  • 1/4 tsp almond or vanilla extract
  • Maraschino cherries chopped into pieces
Instructions
Dough
  1. Beat the butter and icing sugar together until smooth

  2. Push the hard boiled egg through a sieve and stir the raw egg yolk and vanilla into it. Add to the butter mixture and stir until blended.

  3. Add the flour and salt to the butter mixture, stir until blended. Shape the dough into a disc and wrap with plastic wrap. Chill in refrigerator for 2 to 3 hours. It needs to be firm

Assembly
  1. Preheat oven to 325 F

  2. Line baking trays with parchment paper.

  3. On a lightly floured surface, knead the dough to soften it. Roll the dough about 1/4 inch thick. With a 2 inch fluted round cookie cutter, cut cookies and place them on baking sheet about 1 inch apart.

  4. Bake cookies for about 10 - 12 minutes or until lightly browned around the edges. 

  5. Cool completely before putting them together.

  6. Spread raspberry jam on the bottom cookie. Place another cookie on top, making a sandwich. Press lightly together.

  7. Repeat with the rest of the cookies

Icing
  1. Whisk icing sugar and 2 tablespoon warm water and the almond or vanilla extract.

  2. Add the remaining water if you need to . The icing needs to be of a thin consistency 

  3. Spread a thin layer of icing on each cookie, then add a piece of cherry. Leave cookies on baking rack for 3 to 4 hours to dry.

  4. Store in air tight container

Need some more Christmas Cookie Recipes?

empire cookies

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