Empire Biscuits

Heart shaped empire biscuits (AKA imperial cookies) sandwiches two tender shortbread cookies with a raspberry jam filling then topped with a powdered sugar almond icing.

Prep Time: 10

Cook Time: 8

Chill: 1 2

Total Time: 1 20

Servings:

Equipment

2" cookie cutter

Ingredients

¾ cup butter , softened
1 cup powdered sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
2 ¾ cups cake flour , can sub for sifted all-purpose flour
½ teaspoon Kosher salt

Filling

¾ cup raspberry jam

Icing

1 cup powdered sugar
2 Tablespoons hot water
1 teaspoon almond extract , could also substitute with vanilla

Instructions

Combine 3/4 cup butter and 1 cup powdered sugar in a large bowl. Beat with a mixer until light and fluffy. Add one 1 egg and 1 egg yolk then beat on medium speed until combined. Add 1 teaspoon vanilla and beat again.
Chill dough. With the mixer on low speed, slowly add 2 3/4 cups cake flour and 1/2 teaspoon salt. Press the dough between two sheets of wax paper or plastic wrap and refrigerate for 1 hour.
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Roll out the dough 1/8″ thick onto a baking mat, parchment paper or a well floured surface. Press the cookie cutter into the dough and carefully move to the baking sheet. Repeat until you have 32 cookies.
Bake for 8 to 10 minutes, or until the edges are slightly light golden. Remove from the oven and allow to cool on the pan for 2 minutes. Then transfer to a cooling rack.
Add jam. Once the cookies are cooled, spread the raspberry jam onto the back side of the cookies. Press another cookie gently on top.
Whisk together the icing ingredients in a small bowl until it is smooth and glossy. Use a small spatula to frost the top of the cookies. Add a heart sprinkle to the center if

Notes

These cookies will keep in an airtight container for 1 week or in the freezer for up to 3 months.

To make traditional empire biscuits, use a circular cookie cutter and add a small maraschino cherry on top.

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