Empire Cookies

Votes: 2

Time: 2 hours 30 minutes
Complexity: easily
Quantity: 24 cookies

These delicate shortbread cookies are sandwiched together with a layer of jam, topped with icing sugar, and topped with a candied cherry. This traditional British cookie is very similar to Linz almond biscuits, which is what they were actually called before the First World War, but were later renamed in honor of the British Empire. However, to this day, in different regions of the country, they are also known as German cookies and Belgian cookies. Whatever the name, this delicacy, with its attractive appearance and refined flavor, is worthy of enhancing any tea party.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sandwich cookies

55 g plus 2 tbsp (30 g) butter at room temperature
55 g plus 2 tbsp sifted powdered sugar
1 hard-boiled egg yolk
1 large egg yolk
0.5 tsp vanilla extract
310 g of premium flour, sifted
1/4 teaspoon salt

Filling and glaze

100 gr. raspberry jam
110 g icing sugar, sifted
1-2 tablespoons of warm water
4 tsp almond or vanilla extract
6-8 candied cherries, each cut into 6 pieces

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, raspberry jam, powdered sugar, almond extract, vanilla extract, eggs, cherry, confiture

Cooking the dish according to the recipe:

Beat the butter with the powdered sugar until fluffy. Strain the boiled yolk through a sieve and mix it with the raw yolk and vanilla extract. Add this mixture to the butter and stir.
Then add the flour and salt and mix. Knead the dough and form it into a disk (the dough will be very soft), wrap it in plastic wrap, and refrigerate for 2 hours to firm up.

Preheat oven to 160°C and line two baking sheets with baking paper.
On a lightly floured work surface, gently knead the dough until it becomes soft. Roll it out to a thickness of 0.5 cm and, using a 5 cm fluted cutter, cut out cookies from the dough. Place the cookies on baking sheets, spacing them 1.5 cm apart.
Bake the cookies for 10–12 minutes, until lightly browned around the edges. Cool completely on the baking sheet.
Stir the raspberry jamto make it more runny, and spread it over one cookie. Top with another cookie, pressing gently to seal the two halves. Repeat with the remaining cookie.
Prepare the glaze.

Mix powdered sugar with 1 tablespoon of water and vanilla or almond extract. Add more water if necessary, until the mixture reaches the consistency of a runny glaze.

Top each cookie with icing, place a cherry in the center, and place on a wire rack to harden. Let the cookies dry for 3 hours, then transfer to an airtight container for storage.

Cookies can be stored for 3 days.