Marzipan Shortbread Cookies
If you love almond, these marzipan shortbread cookies will be your new favorites. Sweet almond marzipan melts into buttery shortbread to create soft, tender stamped cookies that look beautiful and taste even better.
Servings: 18
Equipment
- baking sheets
- parchment paper
- #40 cookie scoop (1 1/2 Tbsp)
Ingredients
- 10 Tbsp salted butter at room temperature*, (must be soft, cold butter will not work)
- 1/2 cup marzipan, Use fresh marzipan for the best texture and flavor. (If your marzipan is very hard or dry, grate or finely chop it first.)
- 1/4 cup sugar
- 1 large egg yolk
- 1/2 tsp almond extract
- 1 tsp vanilla extract or paste
- 2 cups all purpose flour
Instructions
- Preheat oven to 350F and line baking sheet with parchment paper.
- Beat together the 10 Tbsp softened salted butter, 1/2 cup marzipan, 1/4 cup sugar, 1 large egg yolk, 1/2 tsp almond extract, and 1 tsp vanilla extract or paste. Beat until everything is well incorporated and free of large lumps.
- With the mixer on low add the 2 cups all purpose flour and mix until the dough comes together and no dry flour is left. Note the dough will be crumbly but should be moist enough to hold together when pressed between your fingers.**
- Use a spring-loaded cookie scoop (a #40 scoop ~ 1.5 tablespoons) to portion out the dough and gently compress it together with your hands into a round ball. Roll the ball of dough in sugar and place on your cookie sheet. Center the stamp over the dough and press gently and evenly until you can just see the dough coming out beyond the edges of the stamp. Release the dough by gently peeling it off the stamp with your fingers.
- You can leave the jagged edges for a rustic cookie, or you can remove them ~ just use a plain cookie cutter to cut them away, leaving the pretty design and a perfectly round cookie. The cut edges can be recycled back to the bowl of dough and reused.
- Bake for about 15 minutes, or until the cookies are set and just starting to turn golden around the bottom and edges, but still pale on top.
- The cookies will last several days at room temperature, and can be frozen for up to 3 months.
Notes
*Leave butter out the night before you plan to bake. If your kitchen is cold you can soften the butter by microwaving in 10 second bursts until it just gives when you press the sides.
** If your dough is truly dry you may have measured out too much flour. You can add a small amount of water to moisten it, but beware of making your dough too wet. A wet dough will not hold the stamp imprint well as it bakes.
recipe lightly adapted from King Arthur Flour
Nutrition
Calories: 150 kcal · Carbohydrates: 17 g · Protein: 2 g · Fat: 8 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.3 g · Cholesterol: 27 mg · Sodium: 53 mg · Potassium: 35 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 209 IU · Calcium: 9 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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