Chocolate And Marzipan Cookies Food

CHOCOLATE AND MARZIPAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix flour, cocoa powder, baking soda, and salt together in a bowl.
• Combine 1/2 cup plus 1 1/2 tablespoon sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time. Fold in flour mixture until dough comes together; mix in vegetable oil and milk. Fold milk chocolate and marzipan into the dough.
• Drop spoonfuls of the dough on the lined baking sheets.
• Bake in the preheated oven until edges are browned, about 13 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool before serving.

MARZIPAN COOKIES

Steps:

• Mix butter and sugar in large bowl. Stir in flour and almond extract until mixture looks like coarse crumbs. Divide into 3 equal parts. Tint and shape dough as directed below. Place on ungreased cookie sheet. Cover and refrigerate at least 30 minutes.
• Heat oven to 300°F. Bake about 30 minutes or until set but not brown. Remove from cookie sheet to wire rack. Apples: Mix red or green food color into part of dough. Shape into small balls. Insert small piece of cinnamon stick in top for stem end and whole clove in bottom for blossom end. Dilute red or green food color with water and brush over apples. Apricots: Mix red and yellow food colors into part of dough. Shape into small balls. Make crease down 1 side with a toothpick. Insert whole clove for stem end. Dilute red food color with water and brush over apricots. Bananas: Mix yellow food color into part of dough. Shape into 3-inch rolls, tapering ends. Slightly flatten sides to make planes of banana; curve slightly. Paint on markings with mixture of red, yellow and blue food colors diluted with water. Oranges: Mix red and yellow food colors into part of dough. Shape into small balls. Insert whole clove for blossom end. Prick with blunt end of toothpick for texture. Pears: Mix yellow food color into part of dough. Shape into small balls, then into cone shapes, rounding narrow end. Insert small piece of cinnamon stick in narrow end for stem. Dilute red food color with water and brush on "cheeks" of pears. Strawberries: Mix red food color into part of dough. Shape into small balls, then into heart shapes, about 3/4 inch high. Prick with blunt end of toothpick for texture. Roll in red sugar. Insert small piece of green-colored toothpick or green dough into top for stem.

CHOCOLATE MARZIPAN SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a food processor, combine both sugars and the marzipan. Process until they resemble a fine sand, about 1 minute
• Transfer mixture to a large bowl. Add the butter, vanilla, baking powder, baking soda, salt and egg.
• Use an electric mixter to beat until smooth, scraping down the bowl once during mixing, about 2 minute.
• Add flour and cocoa powder and mix until incorporated, scraping down the bowl once dufing mixing, about 1 minute The dough should be very stiff.
• Baking in batches, drop 1 T. balls of dough on the prepared baking sheet, leaving about 2 inches around all sides. Bake on the oven's lower rack until cookies are flat and have a crackled surface, about 10 minute.
• The cookies will be very soft. Let them cool for 5 minute on the baking sheet, then transfer to a rack to cook completely. If desired, once the cookies are cool, dust them with powdered sugar.

CHOCOLATE MARZIPAN SUGAR COOKIES

Steps:

• Preheat oven to 350°F Line a baking sheet iwth parchment paper.
• In a food processor, combine both sugars and marzipan. Process until they resemble a fine sand, about 1 minute. Transfer mixture to a large bowl. Add butter, vanilla, baking powder, baking soda, salt and egg.
• Use an electric mixer to beat until smooth, scraping down the bowl, once during mixing, about 2 minutes.
• Add flour and cocoa powder and mix until incorporated, scraping down once during mixing, about 1 minute. The dough should be very stiff. Baking in batches, drop 1 tablespoons balls of dough on prepared sheet, leaving about 2-inches around all sides. bake on the oven's lower rack until cookies are flat and have a crackled surface, about 10 minutes.
• The cookies will be very soft. Let them cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely. If desired, once cookies are cool, dust them with powdered sugar.

MARZIPAN BARS

Steps:

• In a bowl, cream butter and brown sugar. Add egg yolk and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with milk. Press into a greased 15x10x1-in. baking pan. Spread with jelly. , For filling, combine almond paste, butter, sugar, egg white and vanilla in a bowl. Beat in eggs. Add food coloring; mix well. Pour over jelly layer. Bake at 350° for 35 minutes or until set. Cool on a wire rack. , For icing, heat chocolate and butter in a small saucepan on low until melted. Add confectioners' sugar and enough milk to make a smooth icing. Stir in vanilla. Immediately spread over bars. Cover and store overnight at room temperature before cutting.

MARZIPAN COOKIES

Steps:

• Combine marzipan, confectioners' sugar, egg white, and flour in a bowl. Knead into a smooth dough. Roll out to 1/3-inch thickness and cut into whatever shapes you like.
• Line a baking sheet with baking parchment and place cookies onto it. Allow to dry, 8 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C).
• Bake cookies in the preheated oven until lightly browned, 12 to 15 minutes. Transfer to a wire rack and let cool. Brush the cooled cookies with rose water.