imperial cookies 
- 2 cups room temperature butter
- 1 cup firmly packed brown sugar
- 4 cups sifted all-purpose flour
- seedless raspberry jam
- 2 1/4 cup icing sugar
- 3 tbsp hot water
- 1/2 tsp almond extract
Preheat oven to 325°F.
Cream butter and brown sugarr. Add flour, mixing until completely blended. Roll out dough to about 1/4" thickness and cut with cookie cutter shapes. Bake 15 to 20 minutes. Remove to a wire rack and let completely cool.
Once cooled, turn half the cookies over. Place a small amount of the jam into a bowl and stir to make smooth. Spread a small amount of jam on the now topside of each of the bottom halves.
Sift the icing sugar and add the water and extract, stirring well to combine. Dip the topside of the other half of the cookies into the glaze and place on top of the halves with the jam, pressing lightly.
Recipe Hints
- If your butter is straight out of the fridge, cut it into cubes to bring it to room temperature much faster
- Mix glaze only after the jam has been applied to the bottom half of the cookies
- You won't find salt or eggs in this recipe
