Flower Empire Sandwich Cookies with Raspberry-Rosemary Filling

Flower Empire Sandwich Cookies with Raspberry-Rosemary Filling

What’s better than a bunch of spring flowers? Flowers you can eat! Classic Empire cookies are reimagined as a sweet bouquet of buttery soft floral treats. Colour them any way you like for a personalized touch, or to match a party decor theme. What a perfect way to brighten up someone’s day!

YIELDS

12 cookies

PREP TIME

1 hour

COOK TIME

35 minutes

INGREDIENTS

For the cookies:

  • 4 ½ cups (560 g) all-purpose flour
  • 1 tsp (6 g) salt
  • 2 cups (454 g) unsalted butter, softened
  • 2 cups (240 g) Redpath® Icing Sugar, sifted
  • 2 egg yolks
  • 1 tsp (5 ml) vanilla extract

For the Fruit Filling:

  • 1 lb (454 g) fresh raspberries
  • ½ cup (109 g) Redpath® Golden Yellow Sugar
  • 2 tsp (6 g) minced rosemary
  • 2 tbsp (30 ml) fresh lemon juice

For the Glaze and Garnish:

  • 1 cup (108 g) Redpath® Icing Sugar, sifted
  • 2 tbsp (30 ml) water
  • 1 tsp vanilla
  • Gel food colouring, 4 different colours
  • 12 blueberries

INSTRUCTIONS

For the cookies:

In a medium bowl whisk together flour and salt.

Place butter and Redpath® Icing Sugar in the bowl of a stand mixer, beat until light and fluffy. With the motor running, add the egg yolks one at a time followed by the vanilla.

Slowly add the flour mixture to the butter mixture, beat for about 2 minutes or until it comes together into a dough.

Raw dough in a mixing bowl with a silicone spatula

Turn the dough out onto a work surface and divide in two. Place each segment of dough on a piece of plastic wrap, pat into a disk about ½ inch thick. Wrap and chill until firm; about 1 hour.

Preheat oven to 350°F (177°C) and line 2 baking sheets with parchment paper.

Place chilled dough on a lightly floured surface. Roll out dough, one at a time (rotate dough occasionally so it doesn't stick to your workstation), into a ¼ inch thick circle.

Using a 3-inch flower shaped cookie cutter cut dough into 12 flowers, rerolling once if needed. Transfer flowers to prepared baking sheet. Repeat with second dough, and refrigerate for 30 minutes.

Uncooked flower shaped cookies on a baking sheet lined with parchment paper

Place chilled cookies in preheated oven and bake for 12-14 minutes, rotating pans once, or until the edges are just starting to brown. Remove from oven and let cool for 5 minutes. Transfer cookies to a cooling rack and let cool completely.

For the Fruit Filling:

Place all fruit filling ingredients in a medium pot, and place over medium-high heat. Bring to a boil stirring occasionally, reduce heat to medium-low and simmer for 15 to 20 minutes, or until thickened. Remove from heat and let cool to room temperature, then place in fridge and cool completely.

For the Glaze and Garnish:

Whisk together sugar, water and vanilla. Divide glaze into 4 separate bowls. Stir food colouring into each bowl until you've achieved your desired colour,

Using a pastry brush, spread each colour of glaze onto 3 cookies, until you’ve glazed 12 cookies in total.

Flower shaped cookies on a baking sheet with colourful glaze and raspberry filling

Press one blueberry into the center of each glazed cookie. Let sit until glaze is dry; about 20 minutes.

Place remaining unglazed cookies bottom side up on a clean workstation. Spread 1 tbsp (15 ml) of the chilled fruit filling on each cookie. Top with glazed cookies to create a sandwich.

Store in an airtight container for up 2 days.

A pile of glazed flower shaped sandwich cookies on a plate

CHEF'S TIP

* Dough can be made up to three days in advance and stored in the refrigerator.

* Substitute blueberries and fresh thyme for raspberries and rosemary in the fruit filling.