Empire Cookies

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Prep Time: 30 minutes
Baking Time: 14 minutes
Yield: about 42 cookies
Freezing: excellent


  • Cookie Dough
  • 2 cups (500 mL) butter, softened
  • 1 cup (250 mL) sugar
  • 3 ¼ cups (800 mL) Robin Hood® Original All Purpose Flour
  • ½ cup (125 mL) cornstarch
  • Filling
  • ½ cup (125 mL) Smucker’s® Pure Raspberry Jam
  • Topping
  • 1 cup (250 mL) icing sugar
  • 3 tbsp (45 mL) milk
  • 1 tbsp (15 mL) butter
  • 21 Maraschino cherries, cut in half


  1. Preheat oven to 350°F (190°F). Line baking sheets with parchment paper.
  2. Beat butter in a large bowl of an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  3. Combine flour and cornstarch in a separate bowl. Add to butter mixture on low speed until well combined.
  4. Divide dough into 4 pieces. Roll one piece of dough on a lightly floured surface about ¼” (5 mm) thick. Cut into shapes with 2” (5 cm) round cookie cutter. Place on prepared baking sheets about 1” (2.5 cm) apart. Continue with remaining dough. Gather scraps together and roll.
  5. Bake in preheated oven 12 to 14 minutes. Cool on wire cooling rack.
  6. Filling: Spread bottoms of half the cookies with jam; top with remaining cookies.
  7. Icing: Beat icing sugar, milk and butter until smooth. Add tsp (5 mL) milk at a time if you have to thin it out for spreading. Spread icing over top of cookies. Top each cookie with cherry half. Let icing set before serving or freezing.