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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Empire Cookies Recipe

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This recipe for Empire Cookies is from Saanich Penninsula Presbyterian Church Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookie:
¾ c. shortening
1 c. granulated sugar
2 eggs
1 tsp. vanilla
2 ¼ c. all-purpose flour
1 ½ tsp. baking powder
¼ tsp. salt

Filling + Frosting
½ c. raspberry jam
1 ½ c. icing sugar, sifted
¼ tsp. almond extract, optional
1-2 T. hot water
Candied Cherries
Directions:
Directions:
Cookies:
Cream shortening, sugar, eggs, and vanilla in large bowl on medium speed of electric mixer until light and creamy.
Combine flour, baking powder, and salt. Add to creamed mixture, beating at low speed until well blended. If desired, refrigerate for 1 hour for easy rolling.
Roll out dough, one portion at a time, on lightly floured surface to 1/8 inch thickness.
Cut into 2-inch rounds. Re-roll leftover pieces. Place on prepared cookie sheet. Bake for 6-9 minutes at 350º or until lightly browned around edges. Cool for 5 minutes on sheet, transfer to rack and cool completely.

Filling & Frosting:
Spread underside ½ of the cookies with jam and top with remaining cookies to form sandwiches.
Combine icing sugar, almond extract, and enough hot water to thin frosting. Frost tops of cookies. Decorate with small piece of cherry.
Store in airtight container overnight
Personal Notes:
Personal Notes:
Tip: A floured pastry cloth and rolling pin cover will make rolling out dough easy!

 

 

 

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