Empire Cookies


We are one day away from December and this past weekend has thrown me completely into Christmas mode. To be honest, it really doesn’t take much, but two days of Black Friday shopping and a few Christmas carols, and I am ready to dive head first into the shopping, gift wrapping, and holiday baking. My grandma has made empire cookies around the holidays for as long as I can remember, and they have always been one of my favorites. My loving them is a bit surprising since I usually prefer rich desserts, but I can never get enough of the buttery shortbread-type cookies with jam sandwiched between them and topped with a simple icing. I can’t believe they haven’t been on the site prior to this, so I’m thrilled to share them with you. Let the holiday baking begin!


I love coloring the icing to reflect the festive season, so these are topped with red icing. I didn’t have green food coloring or I would have used that as well. You could always use the regular white icing plain, or top the white icing with red and/or green sprinkles.

You can use your favorite type of jam in these cookies and while I typically use raspberry jam, I was able to try a set of Crofter’s Superfruit Spreads recently and used the South America spread, which is Maqui berries and passionfruit blended with red grapes and morello cherries. This stuff is seriously good. So good. These spreads are 100% organic and include four unique fruit combinations from different regions of the world and are sweetened with fair-trade sugar. The variations include:

♦  Asia – Raspberries and yumberries blended with morello cherries and red grapes.

♦  Europe – Pomegranates and black currants blended with red grapes and morello cherries.

♦  North America – Wild cranberries and blueberries blended with red grapes and morello cherries.

♦  South America – Maqui berries and passionfruit blended with red grapes and morello cherries.

These spreads are perfect for any recipe that calls for your favorite jam, and will liven up your breakfast toast or PB&J sandwich.

image_superfruitsI love these spreads and love that the company was founded by an immigrant family, so I’m thrilled to give away sets of Crofter’s Superfruit Spreads to TWO lucky readers, who will be selected at random. Each set includes the four spreads pictured and described above. The giveaway guidelines:

Deadline: Wednesday, December 3, 2009 11:59pm EST

Required: Your email address. You must fill out the email address portion of the comment form (it will not be published) or I will not be able to contact you should you win.

Restrictions: Due to shipping restrictions, this giveaway is only for those with U.S. and Canada mailing addresses. My apologies to international readers!

How to Enter: It’s simple! Leave a comment on this post and answer the following question: What is your favorite recipe using jam?

For an Extra Entry: Tweet about this giveaway, post about it on your blog, or post about it on Facebook. Then come back and leave a link to your Tweet, blog post, or Facebook post for a possible 3 extra entries.

Good Luck!

♦     ♦     ♦     ♦     ♦

The giveaway is now closed and the two winners have been selected by Random.org.

Congratulations to commenter #61, Jennifer! Her favorite recipe using jam:

“my favorite recipe with jam has to be caramelized onions. you cook some little pearl onions in a couple teaspoons of Currant jam/jelly, among other things…unfortunately I’m blanking on what else goes in there, oops! but anyway, they’re SO GOOD. I love having them as part of a holiday meal.”

And congratulations to commenter #218, Annie! Her favorite recipe using jam:

“I love Italian plum crostata. The recipe uses my parents’ backyard plums . Because there is an overbundance, and we are unable to eat them all at once, my Mom makes plum jam which she uses in the recipe.

Empire Cookies

Yield: About 4 dozen

Prep Time: 40 minutes

Cook Time: 8-10 minutes

Total Time: 1 hour


For the Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1 stick (4 ounces) unsalted butter, at room temperature
½ cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/3 cup of your favorite jam

For the Icing:
1 cup powdered sugar
¼ teaspoon vanilla extract
1 Tablespoon milk


1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mat; set aside.

2. In a medium bowl, whisk flour and baking powder; set aside.

3. In a large bowl, cream butter and sugar until pale and fluffy. Beat in the egg and vanilla extract. On low speed, beat in the flour mixture just until combined.

4. On a lightly floured surface, roll out the dough to a little less than ¼-inch thick. Using a 1¾-inch round or fluted cookie cutter, cut out rounds. Place about one inch apart on prepared baking sheets. Bake for 8-10 minutes, just until the edges start to color. Watch closely, as they can get too dark rather quickly! Transfer to wire racks to cool completely.

5. Spread bottom side of half of the cookies with about ¼ teaspoon of jam. Top with remaining cookies.

6. To make icing, whisk together the powdered sugar, vanilla extract and milk, adjusting the milk and powdered sugar to reach the desired consistency. Spread over the tops of the cookies. Let stand until icing is completely dry. Cookies can be stored in an airtight container at room temperature.


329 Responses to “Empire Cookies”

Comment Pages 1 2 3 7
  1. Sarah on November 30, 2009 at 2:11 pm

    these look awesome!


  2. Nathalie on November 30, 2009 at 2:14 pm

    So yummy! I’m still waiting for the chance to try a jam recipe but my favorite flavor is strawberry, unless one of these change my mind! :)


  3. Melissa P. on November 30, 2009 at 2:15 pm

    I like raspberry jam bars. Mmm….


  4. Erica on November 30, 2009 at 2:17 pm

    Honestly – I’ve never really cooked with it. But, if I win, I’ll definitely try out some different recipes. :)


  5. Sarah on November 30, 2009 at 2:18 pm

    I would have to say rugala cookies with rasberry jam.


  6. Lindsey on November 30, 2009 at 2:25 pm

    Thumbprint Cookies!


  7. Lindsey on November 30, 2009 at 2:27 pm

    I also tweeted about it!



  8. Rachel J on November 30, 2009 at 2:28 pm

    My favorite Christmas cookie using jam is raspberry jam shortbread thumbprints. MMmmm I can taste them now! A co-worker once ate 15 of them in a row. I <3 Christmas.


  9. LoveFeast Table on November 30, 2009 at 2:29 pm

    They look yum, would go great with espresso!


  10. Sarah R on November 30, 2009 at 2:32 pm

    These all sound super yummy!


  11. Amy S on November 30, 2009 at 2:34 pm

    I love making window cookies (jam in the window type cookies)….they are so cute and yummy!


  12. Kat on November 30, 2009 at 2:38 pm

    Homemade apricot on leg o’lamb.
    Or homemade elderberry/grape on homemade bread.
    Must I really choose?
    Homemade plum on piecrust scraps feels soooo left out!


  13. Dolce on November 30, 2009 at 2:40 pm

    Cute cookies! Though I try not to use food colourings, I still do when I bake French macarons. And if I want them fast, I definitely use fruit spread in there instead of making a ganache :)


  14. Keely on November 30, 2009 at 2:41 pm

    ‘Jam-Jams’ & thumbprint cookies YUM


  15. shoshana Ohriner on November 30, 2009 at 2:42 pm

    My favorite thing to bake with jam is hazelnut linzer tart. These look delicious.


  16. Mireya on November 30, 2009 at 2:43 pm

    Peach muffins using spiced peach preserves! Thanks for the giveaway!


  17. Alison on November 30, 2009 at 2:44 pm

    What a great giveaway! My favorite recipe using jam is linzer tart cookies filled with raspberry jam. Delish!

    tribespider at yahoo dotcom


  18. Jingle on November 30, 2009 at 2:47 pm

    I make a cupcake with a rasberry jam center that is really yummy!


  19. Regina on November 30, 2009 at 2:50 pm

    I like to put jam in my pancake batter. Your cookies are so pretty though. Makes me want to bake some. :)


  20. shelly (cookies and cups) on November 30, 2009 at 2:51 pm

    My favorite recipe using jam is Dorie Greenspan’s Perfect Party cake with Raspberry preserves. yummy!!!
    Hope I win ~ your cookies are so cute!


  21. bridget {bake at 350} on November 30, 2009 at 2:52 pm

    Your cookies are so cute and those spreads sound wonderful! Love the labels!


  22. Anna on November 30, 2009 at 2:52 pm

    I’d have to say coffee cake!


  23. BethieofVA on November 30, 2009 at 2:56 pm

    Peanut butter sandwiches, what else!


  24. Diane on November 30, 2009 at 2:57 pm

    I have to go along with the shortbread thumbprint type of cookie. Love the buttery, sandy cookie with the sweet jam. Apricot and raspberry are my favorites!


  25. Jessica on November 30, 2009 at 2:57 pm

    My favorite recipe using jam are the Barefoot Contessa’s peanut butter and jelly bars. I made them for my brother all the time while he was living in the dorms at school nearby!


  26. marina mott on November 30, 2009 at 2:58 pm

    Yammy!! Beautiful and delicious (for sure!) as always!!


  27. Emily (iBAK3) on November 30, 2009 at 2:58 pm

    My favorite are White Cornmeal Thumb Print Cookies. Last time I made them I used some cherry preserve and plum jam that a friend of ours made! YUM!


  28. sharon on November 30, 2009 at 3:00 pm

    I’m in early Christmas mode too. Love the colors of these cookies!


  29. Emily (iBAK3) on November 30, 2009 at 3:03 pm
  30. Julie @savvyeats on November 30, 2009 at 3:06 pm

    I love the Raspberry Strippers from Cooking Light — they are so melt-in-your mouth perfect!!


  31. Sarah H on November 30, 2009 at 3:08 pm

    I love my mom’s jam thumbprint cookies. They are like a shortbread cookie with a thumb indent for raspberry jam!


  32. Melanie on November 30, 2009 at 3:15 pm

    I like to mix seedless jam into my buttercream to create a fresh, fruity flavor!


  33. Josie on November 30, 2009 at 3:19 pm

    I think my favorite recipe using jam would be those thumbprint cookies. lol. Simple but yummy!


  34. RMJ on November 30, 2009 at 3:19 pm

    I like to make thumb print cookies using jam.


  35. brooke on November 30, 2009 at 3:28 pm

    my favorite recipe with jam is the barefoot contessa’s mini linzer cookies. soooo yummy.


  36. Tara on November 30, 2009 at 3:35 pm

    yummmmmmmmy ! looks great!


  37. Jelli Bean on November 30, 2009 at 3:38 pm

    I really like to make tarts with a cream cheese-jam filling. Raspberry is my current fave. Thanks for the giveaway!


  38. denise on November 30, 2009 at 3:39 pm

    My mom’s Ice Cream Kolachy are my absolute favorite cookie. I have wonderful childhood memories covered in flour rolling the dough while standing on a kitchen chair.


  39. Margaret on November 30, 2009 at 3:42 pm

    I love using a cinnamon roll recipe but using orange marmalade as the filling. It’s delicious!

    Thanks for hosting this giveaway! :)


  40. Jeanne on November 30, 2009 at 3:50 pm

    That jam looks incredibly yummy! I love to make homemade granola bars with a layer of jam in the middle.


  41. Rachel on November 30, 2009 at 3:51 pm

    My favorite recipe using jam is Peanut Butter and Jelly bars. Last time I made a batch for my daughter to take to a party, I came very close to keeping them for myself instead!


  42. Christine on November 30, 2009 at 3:52 pm

    One of my favorite recipes is with jam are raspberry chocolate crumb bars full of delicious goodness like sweetened condensed milk! I think experimenting with these jams for the bars would be a flavor journey. :)


  43. Rachel on November 30, 2009 at 3:58 pm

    Thumbprint cookies with raspberry jam!


  44. Lisa on November 30, 2009 at 4:01 pm

    My favorite recipe is a cookie called Jewel Brooches … kind of like a jam thumbprint cookie, but the dough is much more buttery and delicious, and they’re tiny. So good!


  45. Amber Hancock on November 30, 2009 at 4:04 pm

    White Chocolate Raspberry Cheesecake is my favorite with jam recipe.


  46. Susan on November 30, 2009 at 4:32 pm

    I like butter cookies and you can put a drop of jam in the middle.


  47. Rebecca on November 30, 2009 at 4:33 pm

    Does toast with jam count? Maybe one of my favorite breakfast items of all time (peach or apricot being the best, with blackberry at a close second). If not, then pork tenderloin with apricot glaze…yum.


  48. Mardi @eatlivetravelwrite on November 30, 2009 at 4:42 pm

    My favourite way to use jam in cookies is still the old fashioned thumb print cookies with a dob of jam in them!


  49. Jen B on November 30, 2009 at 4:42 pm

    I love using no sugar added raspberry jam with balasmic vinegar as a salad dressing for chicken spinach salad – yum!
    If we are not taking recipe though, spoonfuls directly from the jar are the best way to enjoy Crofters!


  50. KimC on November 30, 2009 at 4:58 pm

    My favorite recipe for using jam is my Christmas cookie, which I will be making this year.


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