Empire Cookies

1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) granulated sugar
1 egg
1 tsp (5 mL) almond extract or vanilla
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/3 cup (75 mL) raspberry, strawberry or apricot jam

Icing:
1 cup (250 mL) icing sugar
1/4 tsp (1 mL) almond extract or vanilla
1 tbsp (15 mL) hot water (approx)
6 candied cherries, quartered

In large bowl, beat butter with sugar until fluffy; beat in egg and almond extract. In separate bowl, whisk flour with baking powder; stir into butter mixture. On lightly floured surface, roll out dough to scant 1/8-inch (3 mm) thickness. Using 1-1/2- to 1-3/4-inch (4 to 4.5 cm) round cookie cutter, cut out shapes. Place, about 2 inches (5 cm) apart, on ungreased rimless baking sheets. Bake in centre of 350°F (180°C) oven for about 10 minutes or until edges are golden. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 1 month.) Spread bottoms of half of the cookies with jam; top with remaining cookies.

Icing: In small bowl, combine icing sugar, almond extract and enough hot water to make thin icing; spread over tops of cookies. Top each with cherry piece. Let stand until icing is dry, about 3 hours. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 2 weeks.)

Source: Canadian Living Magazine: July 2007