Will Cook for Shoes

Valentine’s Sweet Treat

Valentine's Day Imperial Cookies @ willcookforshoes.ca

My favourite cookie: The imperial cookie. Taken up a notch with a little Valentine’s Day love.

I’m not one to go overboard on Valentine’s Day, but I do like to give it a little nod. These cookies have been a hit in the past so I have to share them again. Sugar cookies, jam and a little icing – taken to the next level with these cute little sugar hearts. What’s not to love.

Valentine’s Sweet Treat Imperial Cookies
Sugar cookies, jam and a little icing! What’s not to love.
Ingredients
  • 3/4 cup of butter
  • 1 cup of sugar
  • 2 eggs
  • 1 tsp of good quality vanilla
  • 2 1/4 cups of flour
  • 1 1/2 tsp of baking powder
  • 1/2 tsp of salt
  • 1 jar of good quality raspberry jam
  • 1 1/2 cups icing sugar
  • 1/4 tsp almond extract (optional)
  • 2 tbsp hot water
Instructions
  1. In the bowl of a heavy duty mixer, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time.
  2. Mix in vanilla, salt and baking powder and mix till fully combined.
  3. Change to the slowest speed. Add in flour in small amounts and slowly mix until the dough just comes together. Do not over mix!
  4. Take out the dough and place onto a large piece of plastic wrap. Flatten into a disk, completely cover with plastic wrap and place into the fridge to rest and cool the butter for at least two hours.
  5. When you are ready to roll out the dough, flour your working surface generously. Preheat oven to 350 degrees.
  6. Roll out the dough (just deal with about a 1/4 of the dough at a time). I roll mine around a 1/2 inch thick but it’s personal preference as to how thick you want your final cookies to be.
  7. Don’t over work the dough as that will cause the butter to warm up too much, so work quickly. Or, you can do what I did which was to put the precut pieces back into the fridge for a bit of a second rest. This helps prevent them from spreading out too much when they bake.
  8. Bake for about 7 minutes, watching closely. The exact timing depends on the thickness of your cookies. I didn’t want any browning around the edges so 7 minutes was just perfect.
  9. Remove from the oven and cool.
  10. Assembling the cookies are pretty easy. I added about just less than one teaspoon of jam one side of each cookie sandwich, and then topped it with the second cookie. Just make sure you don’t overfill or your cookies will slide around.
  11. To make the icing, mix together the icing and hot water. Add in almond extract, some people don’t like this extra flavouring, replace with clear vanilla if you like, or leave out the extra all together. Then drizzle overtop of assembled cookies.

 

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