Marzipan Shortbread Cookies Food

MARZIPAN SHORTBREAD COOKIES

Steps:

• Chill the cookie stamp: Place your cookie stamp in the freezer to chill while you make the dough.
• Preheat the oven: Set an oven rack in the middle and another in the bottom third of the oven. Preheat the oven to 350ºF. Line two baking sheets with silicone baking mats or leave them unlined. Don't use parchment paper-it will make it difficult to lift off the cookie stamp.
• Mix the dry ingredients: In a large bowl, combine the flour, cornstarch, and salt, and stir to combine.
• Chill the cookie stamp again: Place the cookie stamp back in the freezer so it will be cold for the second batch.
• Bake the cookies: Bake the cookies for 9 to 11 minutes, rotating the baking sheets and switching their positions in the oven halfway through baking. The cookies are done when they are just turning golden brown around the edges.

ALMOND MARZIPAN COOKIE

Steps:

• Mash the butter into the flour in a mixing bowl with a pastry cutter or forks until it resembles small peas. Gradually add ice-cold water into the mixture, stirring lightly until the mixture is moist enough to form a ball. Place the pastry ball into a bowl and cover with plastic wrap. Mix almond paste, sugar, eggs, and almond extract in a separate bowl. Cover bowl with plastic wrap. Refrigerate both mixtures 8 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Divide the pastry into 10 portions. Using a rolling pin, roll each portion into long strips measuring about 4x12 inches. Divide the almond paste mixture into 10 portions; use your hands to form each portion into a snake shape. Place each almond 'snake' into the center of each pastry strip. Fold the dough over and seal the seam, also closing the ends. A little water will help to hold the seal. Arrange the rolls seam side down onto the baking sheets. Cut slits into the rolls with scissors every 2 inches.
• Beat egg white and water together in a small bowl; brush over the pastry rolls to coat.
• Bake in preheated oven until lightly browned, 20 to 25 minutes. Set aside to cool completely before slicing.

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.

ALMOND MARZIPAN SHORTBREAD COOKIES

Steps:

• Cream together butter with sugar and almond extract until light and fluffy.
• add food coloring, then work in flour which has been sifted with salt and baking powder.
• Divide the dough in two equal part.
• shape one half in wax paper and roll into 1 inch diameter; chill for one hour.
• roll out the other half into a rectangle just as long as the other half.
• Stretch and roll the marzipan into a rope just as long as the rectanglular dough, roll up into the dough , shape in wax paper the same size as the first half and chill for one hour.
• cut into 1/4 inch slices, place a disk of dough without marzipan on cookie sheet lined with parchment paper first, then top with disk of dough with marzipan on top.
• Bake in a preheated oven to 350 for 20 minutes or at 400 for 10 minutes until light golden brown.
• cool on a wire rack.
• frost with powder sugar glaze and top with slivered almonds.

MARZIPAN COOKIES

Steps:

• Crumble the marzipan into a bowl with your fingers. Mix in the egg white, icing sugar, flour, ground almonds, cinnamon, amaretto and a pinch of salt until you have a soft dough.
• Heat the oven to 175C/fan 155C/gas 3½. Cover 2 baking sheets with baking parchment. Make 25 small balls from the dough with your hands and space them out on the baking sheets. Press down on each dough ball with the back of a fork to make a groove pattern.
• Brush the egg yolk glaze over the cookies. Now sprinkle with chopped almonds, if using. Bake for 12-15 minutes. Cool completely.