Nonnys Imperial Cookies Recipes

EMPIRE COOKIES

Empire Cookies image

Jam filled shortbread cookies have been a longtime favorite on Scottish and English tea tables. Now popular in Canada! Store in a covered tin.

Provided by Marguerite

Categories Desserts Cookies Filled Cookie Recipes

Yield 12

Number Of Ingredients 11

Ingredients

½ cup butter
½ cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ cup raspberry jam
1 cup confectioners' sugar
¼ teaspoon almond extract
1 tablespoon hot water
¼ cup candied cherries, chopped

Steps:

Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.
Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
Spread half of the cookies with jam, and top with remaining cookies.
Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 45.7 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 5 g, Sodium 103.7 mg, Sugar 28.5 g

NONNY'S IMPERIAL COOKIES

Nonny's Imperial Cookies image

This is my great grandma's recipe for butter cookies. They melt in your mouth. She always used Imperial brand margarine (hence the name) but they work well with butter also. These can be decorated with colored sugars before baking also.

Provided by Lorianne1

Categories Drop Cookies

Time 25m

Yield 60 serving(s)

Number Of Ingredients 5

Ingredients

1 cup butter or 1 cup margarine
1 cup sugar
1/2 teaspoon baking soda
1 teaspoon apple cider vinegar
1 1/2 cups flour

Steps:

Cream butter and sugar.
Add remaining ingredients and mix well.
Chill dough before baking.
Drop by 1/2 teaspoonfuls onto greased cookie sheet.
Bake in preheated 300F oven for 20 minutes.

IMPERIAL COOKIES

Imperial Cookies image

These are so good and so addictive! You have to use Imperial margarine. If you don't the batter makes a good crumble for topping and baking fruit, but it will not make cookies.

Provided by Small Town Cook

Categories Dessert

Time 35m

Yield 24 cookies

Number Of Ingredients 5

Ingredients

1 cup margarine, IMPERIAL
1 cup sugar
1 teaspoon vinegar
2 cups flour, all-purpose
1/2 cup sugar

Steps:

Preheat oven to 300 degrees.
Cream together margarine and sugar.
Add flour and vinegar.
Mix well.
Roll into tiny balls and place on ungreased cookie sheet.
Take a glass and dip bottom in sugar. Use this to press down cookies.
Bake in over for 25 to 30 minutes or until light brown.

IMPERIAL CINNAMON RED HOT® COOKIES

Imperial Cinnamon Red Hot® Cookies image

A twist on a white chocolate toffee cookie recipe: added cinnamon to the dough, and replaced the white chocolate chips and toffee with cinnamon chips and imperial Red Hots®. These are a hit with family and friends!

Provided by MARCUS1124

Categories Desserts Cookies Drop Cookie Recipes

Time 20m

Yield 36

Number Of Ingredients 12

Ingredients

1 ⅔ cups all-purpose flour
2 tablespoons ground cinnamon
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, softened
¾ cup firmly packed brown sugar
⅓ cup white sugar
1 teaspoon vanilla extract
1 large egg
1 ½ cups cinnamon chips
1 ½ cups cinnamon candies (such as Red Hots®)

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Mix flour, cinnamon, baking powder, baking soda, and salt together in a bowl.
Beat butter, brown sugar, white sugar, and vanilla with an electric mixer in a large bowl until smooth. Beat in the egg until completely incorporated.
Gradually beat flour mixture into butter mixture until combined. Fold in cinnamon chips and cinnamon candies, mixing just enough to evenly combine.
Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until lightly browned, 8 to 11 minutes. Cool on the pans for 2 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 174.3 calories, Carbohydrate 26.4 g, Cholesterol 15.2 mg, Fat 7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 4.3 g, Sodium 116.6 mg, Sugar 18.4 g

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