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 ¼ 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...

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make these Empire Cookies:

• ½ cup margarine
• ¼ cup granulated sugar
• ¼ cup icing sugar
• 1 egg, large
• 1 teaspoon vanilla extract
• 1 ¾ cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon xanthan gum
  After Baking:
• ½ cup raspberry jam
• 1 cup icing sugar
• 2 tablespoon warm water
• ¼ teaspoon almond extract
• 6 glazed cherries cut up

How to Make Empire Cookies:

1. Use an electric hand mixer to beat the margarine and sugars together until smooth.
2. Add the egg and vanilla. Beat again with the electric hand mixer.
3. Measure in the Bob's Red Mill 1 to 1 Gluten Free Baking Flour, baking powder, salt and xanthan gum.
4. Stir with a large wooden spoon until blended and forms a dough.
5. Shape dough into a disc and wrap with plastic wrap. CHILL FOR 1 HOUR.
6. Preheat oven to 325F and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out the dough to about ¼ inch thick and cut out cookies using a fluted cookie cutter. I used 2.5 inch. For greater yield use a smaller size.
8. Transfer cookies to a parchment paper lined baking sheet.
9. Bake the cookies for 10-12 minutes, until just lightly browned around the edges.
10. Let the cookies cool completely before beginning assembly.
11. Cut up the glazed cherries. Set aside.
12. Stir the raspberry jam and then spread a little on a cookie bottom and sandwich a second cookie on top. Press gently to secure.
13. For the icing, whisk the icing sugar with 2 tablespoon warm water and the almond extract.
14. Spread a thin layer of icing on top of each cookie sandwich. Top with a piece of glazed cherry.
15. Allow to dry for about 3 hours before storing or serving.
16. Serve and enjoy!