Imperial Cookies
From recipesrule 15 years ago
- 8-10 minutes to make
- Serves 30
I hunted down this recipe when a neighbour said how much she loved these but didn't want to pay 4.99 or more for 6 cookies at the corner store. Who could blame her? Apparently they also sell them at a popular coffee shop called The Second Cup. Read more The recipe was located in the RECIPE SWAP section of the Free Press, and got a high approval rating form the staff there who tried them. Although I have not tried them, I hear they are fabulous See less
Ingredients
- 3/4 cup shortening shopping list
- 1 cup sugar shopping list
- 2 eggs shopping list
- 1 tsp vanilla shopping list
- 2 1/4 cups flour shopping list
- 1 1/2 tsp baking powder shopping list
- 1/4 tsp salt shopping list
- ********************************************************************************* shopping list
- Filling and frosting shopping list
- 1/2 cup raspberry jam shopping list
- 1 1/2 cups icing sugar shopping list
- 1/4 tsp almond extract shopping list
- 1 1/2-2 Tbsp hot water shopping list
- candied cherries shopping list
How to make it
- Cream shortening and sugar until fluffy.
- Beat in eggs and vanilla.
- Combine flour, baking powder, and salt and mix to form cookie dough. If desired , chill dough for 1 hour for easier handling.
- Roll out dough on lightly floured surface to 1/8" thickness.
- Cut into 2" rounds and place on ungreased baking sheets. Bake at 350F for 8 - 10 minutes, until lightly browned around edges. Cool completely.
- Spread half of the cookies on the underside with jam, and top with the remaining cookies.
- Combine icing sugar, almond extract, and enough hot, NOT boiling water to make a thin icing.
- Frost top of cookies and decorate with a small piece of cherry.
- When fresh the cookies are too hard to eat easily, but after sitting overnight they soften and the flavors meld perfectly.
- Free Press Taste Tester notes:
- These pretty cookies are excellent. Did increase the extract to 1/2 tsp and if you like a bit more jam, you can put approx. 1/2 tbsp on each for a total of about 1 cup of jam for all ( However if you overfill them, the jam will seep out). The almond and raspberry flavors pair together beautifully. Keep cookies in a covered container overnight to soften them. This recipe made 30 filled cookies.
The Rating
Reviewed by 4 people-
They DO sound delicious..I'm gonna bake'em!!
greekgirrrl
in Long Island loved it
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i made these a couple days ago and they are amazing. better than any ive seen in bakeries, was the perfect mothersday gift! thanx
maroonmango
in winnipeg loved it
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They took longer than 8-10 minutes to make and I did not get close to 30 cookies, but they turned out great! Thank you!
http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/396111_10150451103672441_724092440_8791248
DaynaJ
in loved it
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