The Great Food Blogger Cookie Swap: Empire Cookies
Prep: 
Cook: 
Total time: 
Serves: 20
 
Ingredients
  • ½ cup butter, softened
  • ½ cup sugar
  • 1 egg
  • 1 tsp almond, vanilla, or coconut extract
  • 2 cups flour
  • 1 tsp baking powder
  • ⅓ cup raspberry jam
  • Icing:
  • 1 cup icing sugar
  • ¼ tsp of whichever extract you used in the dough (almond, vanilla, or coconut)
  • 1 Tbsp hot water (approx.)
Instructions
  1. Preheat oven to 350.  Line a baking sheet with parchment paper and set aside.
  2. In large bowl, beat butter and sugar until fluffy.  Beat in egg and extract.  In separate bowl, whisk flour with baking powder.  Stir into butter mixture in 2 additions to make a smooth dough.
  3. On lightly floured surface, roll dough to a scant ⅛" thickness.  Using 1½" round cookie cutter, cut out shapes, re-rolling dough as necessary.  Place on prepared cookie sheet - you can put them very close together as they do not expand much when baking.  Bake 9-10 minutes, until lightly golden on edges.  Transfer to racks to cool completely before adding jam and icing.
  4. In small bowl,combine icing ingredients, adding more hot water if necessary to make a thin, very spreadable icing. Spread over half the cookies - these will be the tops. Decorate each top as desired before icing sets.
  5. Spread remaining half of cookies with a thin layer of jam and sandwich with the tops.  Let stand until icing is dry and jam is set before storing; about 3 hours.
Notes
These actually taste even better 1-2 days after baking, as the cookies soften slightly and the flavours develop.
Recipe by Hidden Ponies at https://hiddenponies.com/2011/12/the-great-food-blogger-cookie-swap-empire-cookies/