The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 10, 2009
These are great as is with the exception of adding more almond flavouring to the icing and needing more water to make the icing spreadable as well.
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Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 11, 2009
These are a-maz-ing. So yum. I didn't have any candied cherries so I left that out. That was the only change I made. Very, very good.
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Cooking Level: Expert

Living In: Seattle, Washington, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 8, 2009
I remember my mother bringing these cookies home from the bakery. I used to call them ice skating cookies because of the white icing and the red cherry that looked like a scarf. I know, big imagination! These cookies were - and I say were because they are all gone - really good. The dough was super easy to work with. It didn't crack or stick and I was able to reroll scraps to get as many cookies as possible. They hardly spread while baking so I was able to bake quite a few on one cookie sheet. These are very expensive to buy. Thanks for sharing this recipe. I'll be making them again soon.
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Photo by CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 2, 2009
One of the best cookie recipes I've ever made! Super easy as I normally make the dough in the morning and keep it wrapped up in the fridge until the afternoon. I find rolling it out between wax paper to be the easiest way to avoid a major kitchen mess. Since I don't have an actual round cookie cutter, I use a shot glass instead which is the perfect size. I noramlly like the raspberry jam in the middle but sometimes switch it up with my homemade strawberry. Super yummy and everyone loves them!
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Cooking Level: Expert

Home Town: Oakville, Ontario, Canada
Living In: Georgetown, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 28, 2008
My husband used to make these cookies with his Scottish Grampa, and he said this recipe is exactly like he remembers them to be. They are perfect.
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Cooking Level: Intermediate

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 27, 2008
Just as I remember them from when I worked in a Scottich Tea room. They were so easy to make!! They dough was very crumbly but rolled out easily when I used a piece of plastic wrap b/t the dough and rolling pin. Everyone loved them and I will definitly make them every year for Christmas.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 21, 2008
Exactly the kind of cookie I had in mind! These turned out looking great and tasting rich and buttery. Tip for the previous reviewer who found them messy to roll out: I rolled about half of the dough between 2 large sheets of wax paper. (Put the rest of the dough in the fridge until you're ready for it.) The wax paper keeps the dough from sticking to your rolling pin and work surface - you don't even need to use any flour. Peel off the top sheet and do your cut-outs. The cookies will also be easy to lift off from the bottom sheet. Also, you can keep re-rolling the scraps of dough without having to worry that you've added too much flour to the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 12, 2008
I've just recently fallen in love with baking, and have so much to learn. My mother's favourite cookie is the Empire cookie, although I'm not a fan of them myself. Unfortunately, I can never find them at the bakery. With mother's day coming up, I decided to try to make them myself. I was very nervous as I've only baked a few things to date. Totally unfounded! They came out fantastic on the first try. I couldn't believe that I made these cookies. I used a cookie cutter (first time) in the shape of a heart. As I said, I'm not fond of them so I asked my sister to give them a trial run before giving them to my mother. My sister oohed and ahhhed. I am now a BIG fan of empire cookies. My mother was shocked to see her fav cookies, and that I made them. She so went on about them to my Aunt, that I then had to make a second batch for her! .I don't have anything other than my kitchen table (wooden) to roll the dough on. The dough is so sticky and no matter how much flour I dusted the table with, that dough would stick to it and the rolling pin. I kept brushing flour on the rolling pin. Then, after I cut out the shapes, I'd try and lift them up with a spatula and they'd stick! So my poor little cookies mostly came out looking like mutated hearts. Secondly, I set the timer for 10 mins and they came out beautifully, but the second batch, also set for 10 mins came out a little too brown on the bottom.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 12, 2008
These are my new favourite cookie in the entire cookie world! Let the cookies set for an hour after you assemble them to allow the jam to set and they'll be even more perfect (if you can wait that long)!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 1, 2008
The cookies were good but the icing was not very good at all. The almond flavour was over powering and the icing was too sweet. If I were to make again I would skip the icing as the cookies were good by themselves
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Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada
Living In: Newmarket, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 3, 2008
I chose these cookies for a church cookie swap. They turned out very beautiful and fancy displayed on a three tiered crystal serving dish. However, they were time consuming for me to make with a 3 year old under foot but not impossible. I gave this recipe 4 stars because I thought the cookie itself was somewhat bland, but others raved!! My 9 year old was smitten with them. I used 1/3 of a cherry for the "berry" and piped the leaf on with green icing. These cookies were definately a SHOW STOPPER!!!
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Cooking Level: Expert

Living In: Yulee, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 31, 2007
Excellent cookie to add to any cookie exchange. They are beautiful for presentation and melt in your mouth too. My mother in-law makes a more traditional recipe, but these are a stiff competion to 50 yr old recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 6, 2007
These were excellent! I made them for my entire family for xmas, and they were GONE so fast. A little time consuming to make, and the icing was tricky; I had to keep drizzling it on because it had a tendency to run off, but they were absolutely worth it. They reminded me of a recipe my grandmother used to make years ago. Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 9, 2007
I followed the recipe exactly & they turned out great. I made them on Friday (today is Tuesday) & they are still wonderful! Be sure to store them in a covered contatiner as other reviewer's have suggested.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 8, 2007
I made these a couple days in advance for a party we were having over the holidays. These cookies did not see that party, as everyone ATE THEM as soon as they were done. Fantastic recipe, although I wish there were some way to drizzle the icing so it doesnt drip off the cookies so much.
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Cooking Level: Expert

Home Town: Paris, Ontario, Canada
Living In: Brantford, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 14, 2006
This is a great empire cookies recipe. They were easy to make (only took about an hour from start to finish - I thought it would take much longer!). The taste was absolutely delicious, the frosting almost tasted like a marzipan because of the yummy addition of the almond extract. And the cookies were soft and melt-in-your-mouth good. And the dough rolled out really easily. I had no glacee cherries so I topped mine with a slivered almond and they looked great. These only lasted a day in my house!
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada
Living In: Waterloo, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 22, 2006
My dough was very dry and crumbly and hard to work with, then after the initial taste test I thought that these were very dry and not that good at all. But after letting them sit in a covered container overnight, the rasberry jam (I used seedless) moistened those cookies and they ended up being really good. i don't know how to make the dough easier to work with if I should try adding another egg or some milk perhaps?
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Cooking Level: Expert

Living In: Kenora, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 18, 2006
AWESOME recipe. Rave reviews from co-workers. Tasted just like the ones I grew up eating in Canada. Only suggested change is to watch them carefully while baking. Undersides were a little overdone even though tops were fine when using the suggested baking time. Also, I found it hard to find Rasp. Jam and tried with preserves. Definitely search a little more for the jam..the preserves didn't hold the cookies together as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 24, 2006
These are exactly the Empire Cookie I was looking for. My changes include enhancing the flavouring a bit. I used pure vanilla extract I also bumped up the almond a bit. I used a very small round cookie cutter to make a very delicate sized cookie. I only put one very tiny piece of marschino cherry in the centre. Tht is how I remember them from the bakery. I added a few tablespoons of wheat germ to add texture to the dough. I put the jam on the one half of the cookie, then left that jam covered half open on racks for awhile so the jam could "dry out a bit" then I closed it up with the top cookie.and iced it. Yes, a bit of work, but worth it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 25, 2005
The first time I made these cookies, they took me over 3 hours to assemble, but they were well worth the effort! And the next time I made them, I got a good system going and it took far less time. Everyone enjoyed them and they look very festive. A great holiday cookie.
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Cooking Level: Intermediate

Living In: Kingston, Ontario, Canada

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