Empire cookie, or as they call it in Winnipeg – Imperial Cookie – Elegant Shortbread Sandwich Cookie with Raspberry Jam

• 1 cup unsalted butter, room temp
• ½ cup (100g) granulated sugar
• ½ cup (60g) powdered sugar
• 2 eggs
• 2 tsp vanilla
• 4 cups (480 g) bleached cake flour, minus 2 tablespoons
• 2 tbsp (16 g) cornstarch
• 1 ½ tsp baking powder
• ½ tsp fine salt
• 1 cup raspberry jam or more as needed
• candied cherries for topping, optional
• 2 cups icing sugar, sifted
• ½ tsp almond extract
• 2 tbsp hot water or milk (may need less or more to adjust the consistency)
• pinch of salt

Instructions

1. 1

   Beat the butter on medium-high for 2–3 minutes until pale and creamy. Add both sugars and beat for an additional 3–4 minutes until fluffy and light. Scrape the bowl as needed. This aeration contributes to height without requiring excess baking powder.

2. 2

   Add the eggs one at a time on medium-low speed, mixing just until combined after each addition. Do not overbeat once the eggs are added, as this can toughen the dough. Scrape the bowl.

3. 3

   In a separate bowl, whisk together the cake flour, cornstarch, baking powder, and salt. Sift once for even distribution.

4. 4

   Add the dry mixture in three additions, folding gently with a spatula or wooden spoon just until the dough forms. I do this by sifting the mixture in rather than scooping it. If needed, mix on low for 10–15 seconds to bring it together. The dough should be soft, not sticky.

5. 5

   Divide the dough into two discs, wrap tightly, and refrigerate for at least 2 hours (or up to 24 hours). Chilling hydrates the flour for tenderness, firms the butter for cleaner edges, and relaxes gluten for a melt-in-the-mouth texture.

6. 6

   Remove the dough from the fridge and let it soften for 5–7 minutes until cool but rollable. Roll on a lightly floured surface or floured parchment to a thickness of 5 mm (just under ¼ inch). Cut using a 2-inch (5 cm) round or terrace cutter.

7. 7

   Preheat the oven to 350°F (175°C). Place cookies on parchment-lined baking sheets with ½ inch (1 cm) spacing. Bake times: 2-inch cookies: 6.5–8 minutes; larger terrace cutters: 7–10 minutes. Perfect bake cues: pale on top, slightly puffed, and bottom edges just turning blonde (not golden). If the tops begin to brown, the cookies are overbaked. Cool on the sheet for 2 minutes, then transfer to a rack to cool completely. NOTE: 6½ to 8 minutes bake time is the realistic window. Here is how it breaks down: 6:30–7:00 minutes → usually perfect; 7:30 minutes → safe; 8:00 minutes → the maximum you should ever go (only for slightly larger cutters).

8. 8

   Stir the jam well. If the jam is thin or watery, heat for 2–3 minutes until slightly thickened, then let cool. A thicker jam ensures clean layers and prevents soggy spots.

9. 9

   Whisk the icing sugar, almond extract, salt, and hot water or milk (added one tablespoon (15 ml) at a time) until the glaze is smooth, opaque, and spreadable. The consistency should be soft-flowing but not runny.

10. 10

    Spread jam generously on one cookie, leaving a small border. Top with a second cookie. Glaze the top cookie and add a candied cherry if desired.

11. 11

    Store the assembled cookies in an airtight container overnight. Moisture from the jam gently softens the cookie interior, producing the classic cloud-soft Imperial texture. Day 2 is the ideal serving day.