Empire Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/3 cup Raspberry jam

• Baking & Spices

  • 2 cup All-purpose flour
  • 3/4 tsp Almond extract
  • 1 tsp Baking powder
  • 1/2 cup Cane sugar, Unrefined
  • 1 cup Icing sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter

• Liquids

  • 2 tbsp Water

Found on thepretendbaker.com

Description

Ingredients

• ½ cup butter, room temperature
• ½ cup unrefined cane sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ¼ tsp almond extract
• 2 C all purpose flour
• 1 tsp baking powder
• ⅓-1/2 cup raspberry jam
• 1 C icing sugar
• ½ tsp almond extract
• 2-3 TBSP water*

Directions

• Preheat oven to 350F
• In a mixing bowl or bowl of your stand mixer, cream together sugar and butter on high for 2-3 minutes. Add the egg, vanilla and almond extract, scrape down the sides of the bowl and beat together on high until light and fluffy, stopping to scrape the sides of the bowl as necessary.
• Sift together the flour and baking powder then add to the butter mixture in 2 additions, mixing on medium-low until it forms a cohesive dough- this can sometimes take a minute.
• Turn the dough out on to a lightly floured counter and roll the dough with a rolling pin to about ¼ inch thickness.
• Cut cookies out with a 2 inch round cookie cutter and place on a parchment paper lined cookie sheet. These cookies wont spread really so its okay to have them closer together.
• Gather the dough scraps, form a new ball, roll out, and continue cutting cookies. Repeat until there is no more dough left. I got 36 cookie rounds.
• Bake the first sheet on the center rack of your oven for 10 minutes. Allow to cool completely on the cookie sheet. Repeat with remaining tray.
• Prepare the icing while the cookies are cooling. In a small bowl, combine icing sugar and almond extract, adding 1 TBSP of water at a time and stirring well until the icing is runny enough to spread but thick enough not to run of the cookie. Spread icing on half of the cookies.
• Grab the remaining half of the cookies and flip upside down. Spread raspberry jam on each cookie (you should be spreading it on the bottom of the cookie now that theyre flipped). Top each half with an iced cookie and allow to set on a wire rack or parchment paper for 1-2 hours. Store in an airtight container, putting a layer of parchment paper in between cookies that are on top of each other.