Empire Cookies

These Empire Cookies are a classic tea-time treat with a buttery, tender shortbread-style cookie, a bright layer of raspberry jam, and a smooth almond-scented icing. The contrast is what makes them such a keeper: crisp-tender edges, a soft fruity center, and sweet icing with just enough almond aroma to make every bite feel special. The little piece of candied cherry on top gives them their traditional bakery-case look.

I especially like this collected recipe because the ingredients are wonderfully ordinary, but the finished cookies look polished enough for Christmas trays, afternoon tea, showers, or homemade gifts. Give the assembled cookies a little time to rest, and the raspberry filling gently softens the centers while the outer edges retain their delicate bite. Store them in a covered tin once the icing has completely set.

Love these old-fashioned Empire Cookies? Pin them to your Cookie Recipes or Holiday Baking board on Pinterest so you don’t lose them!

Ingredients

Cookies

½ cup unsalted butter, softened

½ cup granulated sugar

1 large egg

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

Filling

½ cup raspberry jam

Almond Icing

1 cup confectioners’ sugar

¼ tsp almond extract

1 tbsp hot water, plus more as needed

Topping

¼ cup candied cherries, finely chopped

Instructions

1. Heat the oven. Preheat the oven to 175°C / 350°F. Have ungreased baking sheets ready.
2. Make the cookie dough. Beat the softened butter until creamy. Add the granulated sugar and continue beating until smooth and well combined. Beat in the egg and vanilla.
3. Add the dry ingredients. In a separate bowl, whisk together the flour and baking powder. Gradually mix the dry ingredients into the butter mixture just until a cohesive dough forms.
4. Roll and cut. Lightly flour the work surface and rolling pin. Roll the dough about ⅛ inch thick. Cut into 2-inch rounds and transfer them to the baking sheets.
5. Bake. Bake at 175°C / 350°F for about 10 minutes, or until the cookies remain pale on top but show the faintest golden color around the edges. Transfer to a wire rack and cool completely.
6. Fill the cookies. Turn half of the cooled cookies upside down. Spread each with a thin layer of raspberry jam, then gently sandwich with a second cookie.
7. Make the icing. Stir the confectioners’ sugar, almond extract, and hot water together until smooth. The icing should be thin enough to spread but thick enough to remain on top of the cookies.
8. Decorate. Spread icing over each sandwich cookie and immediately place a small piece of candied cherry in the center. Let the icing set completely before storing or serving.

Cooking Notes

Keep the cookies pale. Empire Cookies should be delicate rather than deeply browned. Look for only a little color around the edges.

Measure flour carefully. Too much flour can produce dry, crumbly cookies. Spoon flour into the measuring cup and level it rather than packing it down.

Cool before filling. Warm cookies can melt the jam and make the icing run.

Adjust the icing gradually. If it is too thick, add hot water a few drops at a time. If it becomes too thin, mix in additional confectioners’ sugar.

Try another filling. Seedless raspberry jam gives a smooth, traditional result, but strawberry or apricot preserves also work well.

Storage: Once the icing has set, keep the cookies in a covered tin or airtight container.

Nutrition

Yields: 12 servings; approximately 2 sandwich cookies per serving

The original recipe reports 266 calories per serving. Because ingredient brands, the amount of icing actually used, jam application, and baking moisture loss vary, the figures below should be treated as estimates rather than laboratory nutrition analysis.

Estimated Nutrition per Serving

• Calories: 266 kcal
• Fat: 8.0 g
• Carb: 46.0 g
• Protein: 3.0 g

Approximate serving size: 2 sandwich cookies.

Recipe Science

Empire Cookies combine a short, butter-rich cookie dough with a high-moisture fruit filling and sugar-based icing. Creaming the butter and sugar distributes fat and incorporates a small amount of air, while the egg provides moisture, protein, and structure. Flour supplies the cookie’s framework, and baking powder contributes a modest amount of lift. Rolling the dough thin keeps the finished sandwich from becoming overly heavy.

The relatively short baking time at 175°C / 350°F allows the cookies to set while remaining pale and tender. Raspberry jam contributes acidity and moisture that balance the sweet icing. Confectioners’ sugar dissolves readily with a small amount of hot water, producing a smooth glaze, while almond extract provides a concentrated aroma that complements raspberry.

For everyday preparation, the cookies can be baked ahead and assembled after cooling. Store finished cookies in a covered tin or airtight container after the icing has dried. Different fruit preserves may be substituted without substantially changing the method.

Dietary Notes & Health Alerts: Based on the supplied nutrition information, saturated fat is approximately 5 g per serving, or 25% of the FDA Daily Value of 20 g; High. Someone limiting saturated fat may want to enjoy a smaller portion or reduce the amount of butter-based cookie consumed per serving. The supplied recipe does not separately identify added sugar, so an accurate comparison with the FDA’s 50 g Added Sugar Daily Value cannot be made. Sodium, at approximately 104 mg, is well below 20% of the 2,300 mg Daily Value.

Why You’ll Love This Recipe

• Beautiful but Approachable: Simple round cookies, jam, and icing create an elegant bakery-style result without complicated decorating.
• Sweet-Tart Balance: Raspberry jam cuts through the richness of butter and confectioners’ sugar.
• Make-Ahead Friendly: Bake the cookies ahead, then fill and decorate when convenient.
• Perfect With Tea or Coffee: Their small sandwich-cookie format makes them especially well suited to afternoon tea and dessert trays.
• Easy to Customize: Change the jam or garnish while keeping the basic dough and icing method intact.

FAQ

• Can I make Empire Cookies ahead of time? Yes. Bake the cookie rounds ahead and keep them airtight once completely cool. Fill and ice them when you’re ready to serve.
• Why is my dough crumbly? First make sure the butter was properly softened and the flour wasn’t packed into the measuring cups. Mix until the dough comes together, but avoid excessive mixing once the flour is incorporated.
• Can I use another flavor of jam? Absolutely. Strawberry, blackberry, or apricot preserves can replace raspberry, although raspberry gives the cookies their especially classic flavor.
• Why did my icing run off the cookies? It probably contained slightly too much water. Add confectioners’ sugar until it becomes spreadable but no longer watery.
• Do I need candied cherries? No. They provide the recognizable traditional finish, but the cookies will still taste delicious without them.

Conclusion

There is something wonderfully comforting about a buttery cookie, a spoonful of raspberry jam, and a simple homemade icing. Don’t worry about making every sandwich perfectly identical; baking is a journey, and homemade character is part of the charm.

What jam would you tuck inside your Empire Cookies; classic raspberry or something different? Happy baking, and enjoy every sweet bite!