Imperial Cookies

Imperial Cookies
Imperial Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • Filling and frosting:

  • 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

Directions

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.

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