Recipe by Marguerite
"Jam filled shortbread cookies have been a longtime favorite on Scottish and English tea tables. Now popular in Canada! Store in a covered tin."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
candied cherries, chopped
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.
I was not a fan of these cookies. I think the recipe was easy to follow and i thought they were going to taste great but it had a funny taste to it. Not sure what I would do to change it next time.
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?
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.
Super easy to make and were a huge hit!
This are easy and look so fancy with the sandwich effect and the icing drizzled on
top. I've made these several times. Very popular with family and friends and perfect
for kids to help with. Thanks for the great recipe Marguerite!
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.
I double the recipe, and used a piece of towel dried maraschino cherry for the top did not want to buy or spend money on candy cherries. The cookies were awesome, not too sweet even with the sugar glaze, my favorite cookie to eat so far. If your not a big chocolate fan try these so yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 75
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Turn the flavors of soda bread into quick-and-easy cookies.
Satisfy your cravings for salty and sweet in one quick-and-easy cookie!
See how to make simple, 5-star gingerbread cookies.