{"id":30243,"date":"2021-02-26T08:05:29","date_gmt":"2021-02-26T13:05:29","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=30243"},"modified":"2022-05-24T15:28:30","modified_gmt":"2022-05-24T19:28:30","slug":"gluten-free-imperial-cookies","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-imperial-cookies\/","title":{"rendered":"Gluten-Free Imperial Cookies Recipe"},"content":{"rendered":"

Gluten-Free Imperial Cookies!\t<\/p>\n

\"Close

These Gluten-Free Imperial Cookies - from my book, \"More Than Poutine\" - have the texture & flavour of the original Winnipeg favourite!<\/p><\/div>\n

Note: This recipe was first posted on my original blog, Celebration Generation, on May 19, 2020. It was transferred over to this blog - existing comments and all - on Feb 26, 2021<\/i><\/p>\n

This recipe is from my cookbook, \u201cMore Than Poutine: Favourite Foods from my Home and Native Land<\/a>\u201d, and it\u2019s for the gluten-free version of my Imperial Cookies recipe. Every recipe in that book - aside from I think 2 - have alternate instructions to make a fantastic gluten-free version of the original.<\/p>\n

Don\u2019t need gluten-free? Check the notes in the recipe for how to adjust this recipe to make my traditional, gluteny version!<\/p>\n

\"Close<\/p>\n

What are Gluten-Free Imperial Cookies?<\/h2>\n

Imperial Cookies are a traditional sandwich cookie in Winnipeg - you can buy them anywhere, there! Gas stations, bakeries, pretty much every coffee shop... as a dessert at many of the delis, etc. <\/p>\n

They\u2019re a sandwich cookie made of two shortbread (or sugar) cookies, raspberry jam filling, and a white glaze flavoured that\u2019s usually flavoured with almond extract.<\/p>\n

There is almost always - I swear it\u2019s a requirement - a red dot or blotch of some sort in the middle of the glazed top cookie. (More on this in a little bit).<\/p>\n

Usually, the cookies are made with a scalloped edge, as pictured. (I use this Wilton Round Cookie Cutter Set<\/a>for not only these cookies, but many other cookies and crackers!), though you can use a smooth edge if you like.<\/p>\n

\"Close<\/p>\n

\n

An Imperial Cookie by Any Other Name...<\/h2>\n

While \u201cImperial Cookies\u201d are fairly specific\/regional to Winnipeg, the cookie type itself can be found in various parts of the world... just not by the same name!<\/p><\/div>\n

\n

Gluten-Free Empire Cookies<\/h4>\n

Empire Cookies are what they\u2019re known as in pretty much the rest of North America, with one small caveat: The frosting of Empire Cookies tends to be vanilla flavoured, rather than almond.<\/p>\n

The almond flavour really ties the whole thing together, IMHO. <\/p><\/div>\n

\n

Gluten-Free Empire Biscuits<\/h4>\n

As you may guess by the name, this is what similar cookies are called over in the United Kingdom.<\/p>\n

Additionally, they\u2019re more likely to be made from shortbread when found over there, whereas the Winnipeg version tends to be a sugar cookie.<\/p><\/div>\n

\"Close<\/p>\n

\n

Imperial Cookie Variations<\/h2>\n

Realistically, there\u2019s only so far you can veer from the basics, before it\u2019s something not identifiable as an Imperial cookie. That said, there are two main ways you can tinker with this recipe, without really offending the purists. (Maybe!)<\/p><\/div>\n

\n

The Filling<\/h4>\n

Raspberry Jam is traditional, and it\u2019s absolutely the default... but you can definitely get away with using any red type of jam or jelly.<\/p>\n

Strawberry or red currant works really well!<\/p>\n

Personally, I\u2019ll take it a step further: My favourite jam to use in this is blackcurrant.<\/p>\n

After 12 years in the US - with very limited access to blackcurrant anything - I\u2019ll put it in anything I can! Also, I just like it better than raspberry.<\/p>\n

Yes, it\u2019s purple... but sometimes the tastebuds want what the tastebuds want... tradition be damned \ud83d\ude42<\/p><\/div>\n

\""Close<\/p>\n

\n

The ... Accent<\/h4>\n

That little red dot on top is pretty much a requirement, but what you use for it is a little more freestyle. A few options:<\/p>\n

Icing<\/h5>\n

When whipping up the glaze, set aside a very small amount - about a tablespoon - to tint with red food colouring. <\/p>\n

Once tinted, transfer to a pastry bag with a small hole cut in the tip - or is fixed with a small round tip - to pipe the dots once the white glaze is down.<\/p><\/div>\n

\n
Piping Gel<\/h5>\n

Piping Gel<\/a> is a clear, frosting-type gel product that you can buy in the cake decorating section of pretty much any grocery store.<\/p>\n

It tends to come in little tubes that you can pipe directly from, and is the easiest option for getting the red dot.<\/p>\n

One caveat: It doesn\u2019t tend to dry out, so stacking cookies with gel paste will make a mess of it.<\/p><\/div>\n

\"Close<\/p>\n

\n
Maraschino Cherries<\/h5>\n

If you\u2019re using maraschino cherries for this, be sure to drain them well, chop them, then blot the chopped bits with paper towel, as excess moisture will ruin the clean look of the cookie.<\/p>\n

As a note: I\u2019ve found that you\u2019re more likely to find cherries - either glaceed or maraschino - on these cookies when they\u2019re outside of Winnipeg (\u201cEmpire Cookies\u201d), than when they\u2019re in Winnipeg. <\/p><\/div>\n

\n
Glaceed Cherries<\/h5>\n

I find glaceed cherries to be inedible and highly offensive, but some people love them - and they\u2019re a popular choice for the red spot on these cookies.<\/p>\n

You can buy the glaceed cherries already chopped up, or cut up whole ones. <\/p><\/div>\n

\"Close<\/p>\n

\n

More Canadian Recipes!<\/h2>\n

Looking for more recipes from the \u2018great white north\u2019? Look no further!<\/p>\n

Chow Chow Relish<\/a>
\n Gluten-Free Bacon Poutine Pizza<\/a>
\n Gluten-Free Beaver Tail Recipe<\/a>
\n Gluten Free Butter Tart Bars<\/a>
\n Gluten-Free Butter Tarts<\/a>
\n Gluten-Free Cod Au Gratin<\/a>
\n Gluten-Free Cod Cheeks & Dressing<\/a>
\n Gluten-Free Chicken Mushroom Tourtiere<\/a>
\n Gluten-Free Nanaimo Bar Brownies<\/a>
\n Gluten-Free Puffed Rice Bars<\/a>
\n Gluten-Free Schmoo Torte<\/a>
\n Gluten-Free Tourtiere<\/a><\/p>\n

Looking for even more Canadian recipes? Check out our full Gluten-Free Canadian Recipes<\/a> list!\n<\/div>\n

\"Close<\/p>\n

\n

Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Well, the published nonsense, anyway!\n<\/p><\/div>\n

\""Close<\/p>\n

<\/div>
\n\t
\"Close<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n<\/path><\/g><\/svg><\/span> Pin Recipe<\/a>\n <\/g><\/svg><\/span> Save Recipe<\/a><\/g><\/svg><\/span> Saved!<\/a><\/span>\n\t\n\t
<\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
5<\/span> from 3<\/span> votes<\/div><\/div>\n<\/div>\n

Gluten-Free Imperial Cookies<\/h2>\n
<\/div>\n
Imperial Cookies are a Winnipeg favourite. This Gluten-Free version - from "More Than Poutine" has all of the texture and flavour, with none of the gluten!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Chilling time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dessert, Snack<\/span><\/div>
Cuisine: <\/span>Canadian, Gluten-free<\/span><\/div><\/div>\n
Servings: <\/span>25<\/span> 3\" Sandwich Cookies<\/span><\/span><\/div>\n
Calories: <\/span>200<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>