When I was doing some Christmas baking I put out on my Instagram stories what recipes people would like to see. I had a friend, Celeste Christie, ask for Imperial Cookies, which I had never heard of these cookies before.
There is a bakery in Winnipeg, High Tea Bakery, that is known for them, so I thought I would try to find their recipe or one close to it.
Having never tried these cookies I tried to find a recipe from someone who either lived or currently lives in Winnipeg. Luckily I can across a couple and blended the two recopies together to come up with this one.
If you like a sugar cookie with raspberry jam in between, you will love these cookies! I did get the seal of approval from Celeste who has actually eaten the cookies from High Tea.
1/2 cup butter, room temperature
1/2 cup sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup raspberry jam (I used my mom’s homemade jam)
1 cup icing sugar
1/4 teaspoon vanilla extract
1 tablespoon hot water approx
In a large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
In a separate bowl, whisk together flour, baking powder and salt; stir into the butter mixture in 3 additions.
Wrap dough in cling wrap and put it in the fridge for 30-60 min. to cool, so it is easier to roll out.
Between sheets of waxed paper, roll out dough to 1/8-inch (3 mm) thickness. With a 2 1/2-inch (6 cm) round cookie cutter, cut out circles; place 2 inches apart on parchment paper–lined baking sheets. These cookies do not spread out at all.
Bake at 325 degrees, rotating pans halfway through until edges are lightly golden, about 8-10 minutes. Let cool completely on pans on racks.
Spread jam on half of the cooled cookies; top with the remaining cookies.
Topping: In a small bowl, stir icing sugar with vanilla extract; drizzle in enough of the water to make a spreadable icing. Dip the top of each cookie sandwich in the icing. Let stand until set, about 1 hour.