The first time I had an Imperial Cookie (or Empire Cookie as they are also called) was when I worked for Starbucks while I was in university. We had an amazing local bakery supply all our pastries and it didn’t take much for me to fall in love with their Imperial Cookies. It has been a number of years since I worked for Starbucks, so I figured I would try to replicate one of my favourite cookies for the blog. This recipe is a hybrid between Canadian Living’s Classic Empire Cookie recipe and the amazing Anna Olson’s Empire Cookie recipe. I could not have been happier with the results. The cookies were soft, delicate and delicious. I also had the opportunity to use some of our newly made Raspberry Jam, which made these cookies even more delectable. Feel free to use homemade or your favourite store bought jam.
You will need:
For the cookies:
1/2 cup unsalted butter, softened
1/2 cup white sugar
1 egg
1 tsp vanilla
2 cups cake and pastry flour, sifted
1 tsp baking powder
1/4 tsp salt
1/3 cup raspberry jam
Candied cherries or red icing (optional)
For the icing topping:
1 cup sifted icing sugar
1/4 tsp almond extract
1 tbsp hot water, approximate
In large bowl, beat butter with sugar until fluffy.
Beat in egg and vanilla.
In separate bowl, whisk together flour, baking powder and salt.
Stir into butter mixture in 3 additions.
Shape the dough into a disc (it will be very soft).
Wrap in plastic and chill in the fridge until firm, about 2 hours.
On a lightly floured work surface, gently knead the dough just to soften it slightly. Roll out the dough to approximately ¼-inch thick and cut out cookies using a 2-inch cookie cutter.
Place the cookies on the baking trays, leaving ½-inch between them.
Bake in a 350°F oven until edges are light golden, about 10 minutes.
Let cool completely on racks.
While your cookies are baking and cooling, you can now make the icing topping.
In small bowl, stir icing sugar with almond extract; drizzle in enough of the water to make spreadable icing.
Once your cookies are cooled, stir the raspberry jam to soften and spread a little on a cookie bottom.
Sandwich a second cookie on top, pressing gently to secure. Repeat with the remaining cookies.
Spread your icing on top of each cookie sandwich.
Top with a dot of red icing, or a candied cherry (totally optional).
I had no cherries so I settled for a dab of red icing.
Let cookies stand until set, about 1 hour.
Serve to your friends, or hoard for yourself. I did.
Elegant and pretty.
Tart and sweet.
Enjoy!
These have been a favourite since I was a kid. Fabulous job on thee beauties! I just may have to go make some for back to school lunches!!
Thanks Lori! And happy back to school to you
Imperial cookies are so grand! We tend to cut small shapes out of the top cookie so that the jam peeks through, so that’s an option too! Yours look so good!
Thanks Dana! Cutting out small shapes from the top of the cookie is a great idea! I will definitely have to try that!
Going to make these to take to my folks this weekend as an early Christmas treat! I love your instructions and photos, they are so clear and easy to follow. Keep up the great work!
Thanks Maryanne!! I’m glad you find the photos helpful. Let me know how you like the cookies!
Hi again! They were a huge hit with everyone! Going to make more to take for Christmas and decorate the tops with red and green icing dots.
Hi Maryanne! I’m SO happy to hear that! Thanks for letting me know. Decorating with red and green for Christmas is a great idea. I may have to do that as well. Happy Holidays to you and your family
Once filled, how long do they keep? Do they get soggy?
I kept mine in an airtight container for about 4-5 days and they didn’t get soggy at all. You can always freeze them too!
I sooooo want to make these cookies after buying a version from a local baker. Since I have a child with a nut allergy, can I leave out the almond extract from the icing without affecting it too much?
Cheers.
Hi Laura – You can definitely use vanilla extract to replace the almond extract! If you can, try to find white vanilla so it doesn’t darken the white icing. If you can’t find, no worries – regular vanilla will work nicely. Let me know how they turn out!
Thank you! I’m going to make them this week. I hope
Success! I made them today and my family loved them. Thanks so much. This is going in my recipe file.
I couldn’t find white vanilla, but the regular stuff worked wonderfully.
Fantastic Laura! I’m so happy to hear they turned out and were a hit. I really love them. Something about the sweet of the cookie and the tartness of the jam. Delicious!
Now, I don’t suppose you have a tiramisu recipe? This is my son’s latest request
I don’t..yet! The only way I’ve made tiramisu is in trifle form. I used this recipe and it turned out great: http://www.gourmetkoshercooking.com/2009/12/tiramisu-trifle/
Thank you. My son’s been asking for it.