Menu Enter a recipe name, ingredient, keyword...

Imperial Cookies

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Imperial Cookies 0 Picture

Ingredients

  • Filling and frosting:
  • 175 ml (3/4 cup) shortening
  • 250 ml (1 cup) granulated sugar
  • 2 eggs
  • 5 ml (1 tsp) vanilla
  • 60 ml (2 1/4 cups) all-purpose flour
  • 7 ml (1 1/2 tsp) baking powder
  • 1 ml (1/4 tsp) salt
  • 125 ml (1/2 cup) raspberry jam
  • 375 ml (1 1/2 cups) icing sugar
  • 1 ml (1/4 tsp) almond extract
  • 30 ml (2 tbsp) hot water

Details

Preparation

Step 1

In a large bowl on medium speed of electric mixer, cream shortening, sugar, eggs and vanilla until light and creamy. Combine flour, baking powder and salt. Add to creamed mixture, beating at low speed until well blended. If desired, chill 1 hour for easy rolling. Divide dough into two and roll out dough a portion at a time on a lightly floured surface to 3 mm (1/8 inches) thick, then cut into 5-cm (2-inch) rounds. Re-roll leftover pieces. Place on an ungreased baking sheet. Bake at 175 C (350 F) for 8-10 minutes, or until very lightly browned around the edges. Cool completely.
Spread half of cookies on the underside with jam. Top with remaining cookies. For frosting, combine icing sugar, almond extract and enough hot water to make a thin icing. Frost tops of cookies. Decorate with small piece of cherry if desired. Let sit for one hour so icing can set. Store in airtight container overnight. Makes 2 dozen cookies. Cookies freeze well.

Review this recipe