Empire Cookie Hearts
- 1 cup unsalted butter, softened
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 cups all-purpose flour*, plus more for dusting
- 1/2 cup raspberry preserves
Glaze and Topping
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- 4-5 teaspoons milk
- 18 small pieces of glazed cherries (cut whole glazed cherries into 6-8 pieces to make the decoration.)
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F.
- Cream butter and sugar together until smooth.
- Add flour and beat just until combined.
- Dust your work surface and a rolling pin lightly with flour.
- Roll dough out to about 1/4-inch thickness.
- Cut dough using 2 1/2-inch heart-shaped cookie cutters, re-rolling dough as needed to make 36 cookies.
- Place hearts on parchment paper-lined baking sheets about one inch apart.
- Chill trays of cookies for 10-20 minutes.
- Bake cookies for 10-12 minutes just until edges begin to turn light brown.
- Remove cookies from oven, and if air bubbles have formed on top, press down on cookies using a flat spatula to remove air bubbles.
- Let cookies cool completely on cookie sheet.
- Flip half of cookies over.
- Spread a heaping teaspoon (1 1/3 teaspoons) of raspberry preserves over top of cookies.
- Top with another heart-shaped cookie forming a total of 18 sandwich cookies.
- For glaze, sift powdered sugar into a bowl.
- Add 4 teaspoons milk and stir. If needed, add more milk, a drop at a time, until you get a thick glaze that spreads slightly. Don’t make it too thin that it becomes runny.
- Pipe glaze into a heart-shape on top of each cookie. Alternatively, you can spread glaze over top.
- Add one small piece of a candied cherry in middle of each cookie.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Recipe created for Imperial Sugar by Beth Jackson Klosterboer @Hungry Happenings.