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Empire Cookies

COOK TIME
15 min
YIELDS
12 cookies

The dough can be prepared and frozen for up to 3 months. Thaw in the fridge before using.

Makes about 2 dozen sandwich cookies

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Ingredients

Tender Tart Dough

½
cup + 2 Tbsp unsalted butter, room temperature
½
cup + 2 Tbsp icing sugar, sifted
1
hard-boiled large egg yolk
1
large egg yolk
½
tsp vanilla extract
1 ¾
cup cake and pastry flour, sifted
¼
tsp salt

Icing and Assembly

cup raspberry jam
1
cup icing sugar, sifted
1-2
Tbsp warm water
¼
tsp almond or vanilla extract
6-8
glacée (candied) cherries, each chopped into 6 bits
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Directions

Step 1

Beat the butter and icing sugar together until smooth.

Step 2

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

Step 3

Add the flour and salt to the butter mixture and stir until blended. Shape the dough into a disc (it will be very soft), wrap in plastic and chill until firm, about 2 hours.

Step 4

Preheat the oven to 325 F and line 2 baking trays with parchment paper.

Step 5

On a lightly floured work surface, gently knead the dough just to soften it slightly. Roll out the dough to about ¼-inch thick and cut out cookies using a 2-inch fluted cookie cutter, placing the cookies on the baking trays, leaving ½-inch between them.

Step 6

Bake the cookies for 10-12 minutes, until just lightly browned around the edges. Let the cookies cool completely on the baking trays before assembling.

Step 7

Stir the raspberry jam to soften and spread a little on a cookie bottom and sandwich a second cookie on top, pressing gently to secure. Repeat with the remaining cookies.

Step 8

For the icing, stir the whisk the icing sugar with 1 Tbsp of water and the almond or vanilla extract, add the remaining water if needed, until it is a thin icing consistency. Set aside.

Step 9

Spread a thin layer of icing on top of each cookie, top with a piece of glacée cherry and set on a rack to dry. Let the cookies dry for about 3 hours before storing in an airtight container.

Step 10

The cookies will keep, stored in an airtight container, for up to 3 days.

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