Holiday baking: Empire cookies


For your next family gathering, toss away the chocolate chip cookie recipe and try out these decadent empire cookies from Mairlyn Smith!

Empire Cookies



¾ cup unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs, I use omega-3

1 tsp pure vanilla extract

2 ½ cups all-purpose flour

1 tsp baking powder


1/3 cup seedless pure raspberry jam


1½ cups icing sugar

¼ tsp almond extract

1 tbsp hot water, enough to make a glaze


1)    Line two rimless baking sheets with parchment paper.

2)    In large bowl, using an electric mixer, beat butter with sugar until fluffy; beat in eggs one at a time. Add vanilla extract and beat in.

3)    In separate bowl, whisk flour with baking powder; gently stir into butter/sugar mixture.

4)    Chill in the fridge for at least an hour, this will make it easier to roll out.

5)    Make sure the rack is in the centre of the oven. Preheat oven to 400°F (200°C)

6)    On lightly floured surface, roll out dough to 1/8 inch thickness. The dough is very soft, so you might have to flour the board a little thicker than usual. Make sure your rolling pin is well floured as well.

7)    You will need two cookie cutters of the same shape: one bigger, and one smaller.

8)    Using the festival cookie cutters, cut out cookies. If it sticks to the dough, lightly flour. Place all cookies about 1 inch apart on the prepared baking sheet.

9)    Bake for about 6 – 7 minutes or until edges are golden.

10)    Cool on the baking sheet for 2 minutes, then remove and transfer to cooling racks. Allow to cool completely. (You can bake them and then store in an airtight container for up to 3 days or freeze for up to 1 month before you go onto the next step)

11)    Make the icing:  In small bowl, stir together the icing sugar, almond extract and enough hot water to make thin icing; spread over tops of the cookies that have the window. Let dry completely, about an hour.

12)    Lightly spread bottoms of half of the cookies with jam; top with iced cookies. Let set for an hour. Carefully store in an airtight container in between layers of parchment or waxed paper.

Makes 24 – 28 cookies

Courtesy Mairlyn Smith,