You'll fall in love with these classic shortbread cookies filled with raspberry preserves and topped with a sweet glaze and a candied cherry with one bite. These Empire Cookie Hearts make perfect Valentine's Day desserts but would also be fun to serve at a bridal shower, a birthday party, Mother's Day, or any day.
If you love the combination of tart raspberry preserves and a buttery cookie, you need to make this Empire Cookie Recipe.
The shortbread cookie is easy to make using just three ingredients: butter, sugar, and flour.
The cookies are delicately crispy but soften once they are sandwiched with raspberry preserves (or jam) and are topped with an easy-to-make powdered sugar and milk glaze.
Recipe
- 1 cup butter softened
- ½ cup granulated sugar
- 2 cups all-purpose flour, plus more for dusting
- ½ cup raspberry preserves
- 1 cup powdered sugar
- 4-5 teaspoons milk
- 18 small pieces of glazed cherries,
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Preheat the oven to 350 degrees Fahrenheit.
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Cream the butter and sugar together until smooth.
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Add the flour and beat just until combined.
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Dust your work surface and a rolling pin lightly with flour.
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Roll the dough out to about ¼ inch thickness.
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Cut the dough using 2 ½ inch heart-shaped cookie cutters, re-rolling the dough as needed to make 36 cookies.
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Place the hearts on parchment paper-lined baking sheets about one inch apart.
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Chill the trays of cookies for 10-20 minutes.
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Bake the cookies for 10-12 minutes just until the edges begin to turn light brown.
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Remove the cookies from the oven, and if air bubbles have formed on top, press down on the cookies using a flat spatula to remove the air bubbles.
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Let the cookies cool completely on the cookie sheet.
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Flip half of the cookies over.
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Spread a heaping teaspoon (1 ⅓ teaspoon) of raspberry preserves over top of those cookies.
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Top with another heart-shaped cookie forming a total of 18 sandwich cookies.
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Sift the confectioners’ powdered sugar into a bowl.
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Add 4 teaspoons milk and stir.
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If needed, add more milk, a drop at a time, until you get a thick glaze that spreads slightly. Don’t make it too thin so that it becomes runny.
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Pipe the glaze into a heart shape on top of each cookie. Alternatively, you can spread the glaze over top.
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Add one small piece of candied cherry in the middle of each cookie.
Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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