Gluten Free Imperial Cookies Food
GLUTEN FREE EMPIRE BISCUITS
Delectable Scottish Gluten Free Empire Biscuits are tasty shortbread cookies sandwiched together with jam and iced on the top, perfect with a cup of tea!
Provided by Noshtastic
Categories Cookie
Time 15m
Number Of Ingredients 10
Steps:
- PLEASE READ THE NOTES FIRST!
- Turn the oven on to 350F
- Cream the margarine and sugar together in your mixing bowl.
- sieve the flour and mix into the butter/sugar.
- roll out thinly to about 3-4mm or 1/8th inch and use a cookie cutter to cut into rounds.
- Place them on a lined baking sheet and bake for 10-12 minutes (remove as soon as biscuits are firm on top but still pale)
- Once baked place them on a wire rack to cool
- Sandwich biscuits together with jam
- mix the icing sugar with a little lemon juice and water and coat the top of the sandwiched biscuit and leave until the icing dries.
- These cookies are best eaten the day they are made, or you could freeze them
Nutrition Facts : Calories 288 kcal, Carbohydrate 40 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 169 mg, Fiber 2 g, Sugar 25 g, ServingSize 1 serving
GLUTEN-FREE IMPERIAL COOKIES
Steps:
- In a stand mixer, cream together butter and sugar until smooth and fluffy. Add in eggs and egg white, a little at a time, beating well between each addition. Add vanilla extract, and mix until well incorporated and smooth.
- Mix flours, tapioca starch, xanthan gum, baking powder, ans salt together. Carefully mix dry ingredients into wet ingredients until fully incorporated. Wrap dough in plastic film, chill for 1 hour.
- Preheat oven to 400 F (200 C), line baking sheets with parchment paper.
- Dust work surface generously with corn starch, roll cookie dough out to about 1/4" thick (can be slightly thicker).
- Use cookie cutters to cut out 3" scalloped rounds, place cookies 2" apart on prepared baking sheets.
- Bake cookies for 8-10 minutes, or until bottoms look lightly golden.
- Allow cookies to cool on baking sheets for at least 5 minutes before moving. Cookies need to cool completely before sandwiching.
- While waiting for the cookies to cool, make your glaze: Use a fork to whisk together icing sugar and salt. Add almond extract and enough hot water to make a thin glaze.
- Flip half of the cookies over, spread underside with jam. Top each with one of the remaining cookies.
- Spread top of each cookie sandwich with glaze, place a dot of red frosting (dyed remaining glaze), gel icing, or a piece of cherry while glaze is still wet.
- Allow cookies to sit, undisturbed, until set.
Nutrition Facts : Calories 200 kcal, Carbohydrate 35 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 28 mg, Sodium 134 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
IMPERIAL COOKIES
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
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.
NONNY'S IMPERIAL COOKIES
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
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.
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