This makes about 14 cookies, if using 2" cookie cutter. With larger cookie cutters, similar to the size of these cookies that are sold at stores, you may only get 8.
Beat butter in a bowl of the stand mixer until fluffy, 2-3 minutes. Add sugar and beat until combined, light and fluffy, another 3-5 minutes. Stop the mixer a couple of times and scrape the sides of the bowl.
Decrease the speed to medium low and beat in the egg and vanilla, stopping to scrape the sides of your bowl with a rubber spatula.
Combine cake flour, baking powder and salt. Sift it at least once into a medium bowl and set aside.
Stop the mixer. Fold in the flour mixture in 3 additions with a wooden spoon, working with the dough very gently (overmixing will result in tough cookies.) Mixing only long enough until a soft dough is formed. If desired, you can return the bowl back to the mixer and mix everything for under 20 seconds on low until just incorporated.
Cut the dough in half and shape each half into a disc, cover with plastic wrap and refrigerate for at least 2 hours. This will allow for the gluten in flour to relax and make your cookie softer, as well as easier to roll, as well as hydrate the flour and firm up the butter.
After two hours, take out of the fridge. Preheat the oven to 350F. Gently press the dough with your fingers just to soften it to make it easier to roll. Alternatively gently press down the sides of the dough with your rolling pin while rotating the disk. Roll out the dough to about 1/4 inch (or maybe just a bit thinner than that such as 4.5-5 mm) thickness on a floured surface. This cookie is all about being tall and light in texture so you don't want to roll it out too thin; personally I do just under 1/4 inch at about 5 - 5.5mm. You can even roll these cookies out on floured piece of parchment paper to prevent sticking. Cut out the cookies using a cookie cutter. Feel free to use 2" round cutter. But traditionally Imperial cookies are cut out with Terrace cookie cutters (as in my picture.) I used both, 2 and 3" terrace cookie cutters. Repeat with the second disc.
Place cookies on parchment lined baking sheets. Ensure to leave 1/2 inch space between cookies to account for spreading. Bake in preheated oven until puffed, pale and just beginning to turn slightly golden at the bottom edges, about 8-10 minutes for smaller cookies, but still nice and white on top and the sides. Larger cookies will take about 11 minutes. Don't overbake these and remember they will harden as they cool. Cool directly on the baking sheets for 2 minutes, then slide them onto the wire racks to cool completely. Ensure the cookies are completely cool before proceeding to the next step.
While your cookies are cooling, make the icing by combining all of the ingredients to achieve spreadable consistency. Place your raspberry jam in a bowl and stir to make it easier to spread.
When ready to assemble, spread some raspberry jam on one of the cookies and sandwich with another cookie. Don't make the jam overflow, at the same time be generous! Spread the icing on top. Classically, these are topped with a candied cherry, but that's totally optional.
Note: you know all the cut outs you have left after cutting out cookies?! Use them for baking as your testers!! When you think your cookies are ready, take one of those pieces and test! Remember, these cookies harden as they cook so don't overbake.
Also, please measure the flour correctly. That means carefully spooning the flour into a cup measure without compacting it.
Ingredients
Directions
Beat butter in a bowl of the stand mixer until fluffy, 2-3 minutes. Add sugar and beat until combined, light and fluffy, another 3-5 minutes. Stop the mixer a couple of times and scrape the sides of the bowl.
Decrease the speed to medium low and beat in the egg and vanilla, stopping to scrape the sides of your bowl with a rubber spatula.
Combine cake flour, baking powder and salt. Sift it at least once into a medium bowl and set aside.
Stop the mixer. Fold in the flour mixture in 3 additions with a wooden spoon, working with the dough very gently (overmixing will result in tough cookies.) Mixing only long enough until a soft dough is formed. If desired, you can return the bowl back to the mixer and mix everything for under 20 seconds on low until just incorporated.
Cut the dough in half and shape each half into a disc, cover with plastic wrap and refrigerate for at least 2 hours. This will allow for the gluten in flour to relax and make your cookie softer, as well as easier to roll, as well as hydrate the flour and firm up the butter.
After two hours, take out of the fridge. Preheat the oven to 350F. Gently press the dough with your fingers just to soften it to make it easier to roll. Alternatively gently press down the sides of the dough with your rolling pin while rotating the disk. Roll out the dough to about 1/4 inch (or maybe just a bit thinner than that such as 4.5-5 mm) thickness on a floured surface. This cookie is all about being tall and light in texture so you don't want to roll it out too thin; personally I do just under 1/4 inch at about 5 - 5.5mm. You can even roll these cookies out on floured piece of parchment paper to prevent sticking. Cut out the cookies using a cookie cutter. Feel free to use 2" round cutter. But traditionally Imperial cookies are cut out with Terrace cookie cutters (as in my picture.) I used both, 2 and 3" terrace cookie cutters. Repeat with the second disc.
Place cookies on parchment lined baking sheets. Ensure to leave 1/2 inch space between cookies to account for spreading. Bake in preheated oven until puffed, pale and just beginning to turn slightly golden at the bottom edges, about 8-10 minutes for smaller cookies, but still nice and white on top and the sides. Larger cookies will take about 11 minutes. Don't overbake these and remember they will harden as they cool. Cool directly on the baking sheets for 2 minutes, then slide them onto the wire racks to cool completely. Ensure the cookies are completely cool before proceeding to the next step.
While your cookies are cooling, make the icing by combining all of the ingredients to achieve spreadable consistency. Place your raspberry jam in a bowl and stir to make it easier to spread.
When ready to assemble, spread some raspberry jam on one of the cookies and sandwich with another cookie. Don't make the jam overflow, at the same time be generous! Spread the icing on top. Classically, these are topped with a candied cherry, but that's totally optional.
Note: you know all the cut outs you have left after cutting out cookies?! Use them for baking as your testers!! When you think your cookies are ready, take one of those pieces and test! Remember, these cookies harden as they cook so don't overbake.
Also, please measure the flour correctly. That means carefully spooning the flour into a cup measure without compacting it.
