Empire Cookies are a favourite from my gluten eating days.
This gluten free version, with sweet almond icing, was a heavenly treat and satisfied my cravings for a cookie that I have missed for many years!
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To start making these delectable Empire Cookies I dumped some margarine, granulated sugar and some icing sugar into a large mixing bowl.
Then I used an electric hand mixer to beat them together until they were smooth.
Next I added in an egg and some vanilla extract.
I used the electric hand mixer again to beat everything together.
Then I measured in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, baking powder, salt and xanthan gum into the mixing bowl.
Using a large wooden spoon I blended the dry ingredients into the wet ingredients until a soft dough formed.
I formed the dough into a disc and wrapped it up in plastic wrap. I put it in the fridge to chill for 1 hour.
After removing the disc from the fridge I put plastic wrap on top of a pastry mat and sprinkled it with flour.
I placed the disc of cookie dough on top of the flour and sprinkled some flour on top of the disc before covering it with plastic wrap.
Next I used a rolling pin to roll the cookie dough to about 1/4 inch thick.
After rolling out the dough I used a fluted 2.5 inch cookie cutter to cut up the dough.
I did not have a smaller one in my collection. If you use a smaller cookie cutter you will increase the yield of this recipe.
I was too eager to experiment and wait until I bought a smaller one. Maybe next time….
Next I used a spatula to transfer the cookie cut outs to a parchment paper lined baking sheet.
I put the cookies in a 325F oven for 10-12 minutes or until they were just lightly browned around the edges.
After removing them from the oven I allowed them to cool completely before beginning to assemble them into the cookie sandwiches.
To make the sandwiches I spread some raspberry jam on half of the cookies.
I placed another cookies on top and pressed gently to secure them.
Now I made the icing for the top of the cookie sandwiches. I put some icing sugar, warm water and almond extract into a small mixing bowl.
Then I stirred the icing ingredients together until they were well combined.
I iced the top of all the cookies and topped each one with a piece of glazed cherry.
I will admit that I did not wait the three hours that it takes the icing on these Empire Cookies to set before eating one!
Empire Cookies look so pretty and appealing on any dessert tray. But not only do they look great, they taste delicious!
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Other Cookie Recipes You Will Love…
Empire Cookies are a favourite from my gluten eating days. This gluten free version, with sweet almond icing, was a heavenly treat and satisfied my cravings for a cookie that I have missed for many years! *I used a 2.5" cookie cutter. You can increase yield by using a 2" cookie cutter.Empire Cookies - Gluten Free
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
17 Serving Size:
1
Amount Per Serving: Calories: 155Total Fat: 6gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 11mgSodium: 71mgCarbohydrates: 25gFiber: 0gSugar: 16gProtein: 1g
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