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Honey Cinnamon Empire Cookies

Ingredients

  • Cookie:
  • 1 cup (250 mL) butter, softened
  • 1/2 cup (125 mL) sugar
  • 3/4 cup (175 mL) honey
  • 1 egg
  • 2 tsp (10 mL) pure vanilla extract
  • 2 - 1/2 cups (625 mL) Robin Hood Original All Purpose Flour
  • 3/4 cup (175 mL) finely chopped pecans, optional
  • 2 tsp (10 mL) ground cinnamon
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • Filling:
  • 1/2 cup (125 mL) Smucker's Pure Raspberry Jam
  • Topping:
  • 1 pkg (200 g) white cookie icing
  • 15 Marachino cherries, cut in half

Directions

1.  Cookie: Cream butter and sugar until well combined. Beat in honey, egg and vanilla extract, scraping down bowl if necessary.
2.  Combine remaining ingredients in a separate bowl. Add to butter mixture and beat until dough is formed. Cover with plastic wrap and refrigerate for 1 hour or overnight.
3.  Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
4.  Remove mixture from fridge. Divide dough into 4 pieces. Roll one piece of dough on a lightly floured surface about ¼” (5 mm) thick. Cut out shapes with 2 ½” (6.4 cm) round cookie cutter. Place on prepared baking sheets about 1” (2.5 cm) apart. Continue with remaining dough. Gather scraps together and reroll.
5.  Bake in preheated oven 10 – 12 minutes. Cool on wire cooling rack.
6.  Filling: Spread bottoms of half the cookies with jam; top with remaining cookies.
7.  Topping: Spread with thin layer of cookie icing and top each with cherry. Let stand until icing is dry.
Tip:
Customize your own cookies by switching Vanilla for Caramel or French Vanilla Extract.
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Related Recipes

Honey Cinnamon Empire Cookies

WK45_TADS-Holiday-Baking_1560x440_6

Ingredients

  • Cookie:
  • 1 cup (250 mL) butter, softened
  • 1/2 cup (125 mL) sugar
  • 3/4 cup (175 mL) honey
  • 1 egg
  • 2 tsp (10 mL) pure vanilla extract
  • 2 - 1/2 cups (625 mL) Robin Hood Original All Purpose Flour
  • 3/4 cup (175 mL) finely chopped pecans, optional
  • 2 tsp (10 mL) ground cinnamon
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • Filling:
  • 1/2 cup (125 mL) Smucker's Pure Raspberry Jam
  • Topping:
  • 1 pkg (200 g) white cookie icing
  • 15 Marachino cherries, cut in half

Directions

1.  Cookie: Cream butter and sugar until well combined. Beat in honey, egg and vanilla extract, scraping down bowl if necessary.
2.  Combine remaining ingredients in a separate bowl. Add to butter mixture and beat until dough is formed. Cover with plastic wrap and refrigerate for 1 hour or overnight.
3.  Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
4.  Remove mixture from fridge. Divide dough into 4 pieces. Roll one piece of dough on a lightly floured surface about ¼” (5 mm) thick. Cut out shapes with 2 ½” (6.4 cm) round cookie cutter. Place on prepared baking sheets about 1” (2.5 cm) apart. Continue with remaining dough. Gather scraps together and reroll.
5.  Bake in preheated oven 10 – 12 minutes. Cool on wire cooling rack.
6.  Filling: Spread bottoms of half the cookies with jam; top with remaining cookies.
7.  Topping: Spread with thin layer of cookie icing and top each with cherry. Let stand until icing is dry.
Tip:
Customize your own cookies by switching Vanilla for Caramel or French Vanilla Extract.