mmmmm

Since my first visit to Second Cup when I was a tween, I have loved Imperial Cookie. Surprisingly I have never bothered to make my own until now. Well let me tell you they were worth the wait. I also used homemade jam which may have made them just that much better!

Ingredients
3/4 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
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Filling and Frosting
1/2 cup raspberry jam
1 1/2 cups icing sugar
1/4 tsp almond extract
1 1/2-2 Tbsp hot water
candied cherries

Directions
1. Cream shortening and sugar until fluffy.

2. Beat in eggs and vanilla.

3. Combine flour, baking powder, and salt and mix to form cookie dough. If desired , chill dough for 1 hour for easier handling.

4. Roll out dough on lightly floured surface to 1/8" thickness.

5. Cut into 2" rounds and place on ungreased baking sheets. Bake at 350F for 8 - 10 minutes, until lightly browned around edges. Cool completely.

6. Spread half of the cookies on the underside with jam, and top with the remaining cookies.

7. Combine icing sugar, almond extract, and enough hot, NOT boiling water to make a thin icing.

8. Frost top of cookies and decorate with a small piece of cherry.

9. When fresh the cookies are too hard to eat easily, but after sitting overnight they soften and the flavors meld perfectly.