Imperial cookies
Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
The nostalgic cookie so simple and so delicious.
Ingredients
¾ cup butter, at room temperature
1 cup sugar
2 eggs
2 ¼ cups flour, plus more for dusting
1 ½ teaspoons baking powder
Pinch salt
½ cup raspberry jam, for filling
Icing
1 cup icing sugar
2-3 tablespoons water
Food colouring, to tint (optional)
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Preparation
Using stand mixer or electric hand mixer, cream butter, and sugar together. Add eggs, one at a time, scraping down after each addition.
In separate bowl, combine flour, baking powder and salt. Add dry ingredients to creamed mixture and mix until just combined.
Divide dough in half, form into 2 disks, cover in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 ̊F. Roll out chilled dough on lightly floured surface to 1⁄4-inch thick. Make rounds using a 2-inch cookie cutter and lay on parchment-lined baking sheet. Bake for 10 to 12 minutes until cookies are set. Cookies will be lightly coloured on the bottom and will harden as they cool.
For icing, in small mixing bowl, whisk icing sugar with water, adding 1 tablespoon water at a time until desired consistency. Add food colouring, if using, to tint to desired colour. Dip half of cookies in icing. Allow icing to dry before assembling.
To assemble, place 1⁄2 to 3⁄4 teaspoon jam on each un-iced cookie. Top with an iced cookie and gently press together to distribute jam. Best if assembled a few hours or up to one day before serving. Makes 40 to 48 cookies.