Today is the first Sunday of Advent which also means the beginning of Christmas time. I can’t believe that another year passed so quickly. Didn’t we all just take down Christmas decoration a few weeks ago? Before I schlepp the tree and all the trimmings up the stairs again I decided to do some baking, which I prefer over decorating any time. The decision on which Christmas cookies to bake first was very easy. From my last visit to Germany I had brought back some cookie molds that I wanted to try, I found them in a book store in Baden Baden while shopping for calenders for my kids. The cookie stampers called my name from the cook book section which I usually try to avoid, since I can’t buy all the cookbooks I would love to. I couldn’t resist purchasing the molds. They were so cute.
The molds came with the recipe for these marzipan shortbread cookies attached. Any mold cookie needs a dough that doesn’t expand too much during the baking otherwise the imprint will disappear, shortbread does this perfectly. I love the addition of marzipan in any baked good and therefore decided to try the given recipe. These marzipan shortbread cookies are very tender and have a fine crumb. The taste testers at my house were very pleased. I am planning to bake these marzipan shortbread cookies as gifts during the Christmas season. Aren’t they adorable?
| Marzipan Shortbread Cookies | | Print |
- 2 cups 1 Tablespoon (250 g) flour
- ⅔ cup (150 g) unsalted butter, at room temp., (vegan butter)
- 3½ ounces (100 g) marzipan
- ¼ cup (50 g) sugar
- 1 teaspoon vanilla extract
- 1 egg yolk, (vegan egg substitute)
- 1 pinch of salt
- Preheat your oven to 350 F Convection.
- Line baking sheets with parchment paper or silicon baking liner.
- Place all the ingredients in the bowl of a stand mixer. Mix until evenly combined.
- Cover dough and rest in the fridge for at least 30 minutes.
- Divide dough into 14 equally sized parts (golf ball sized).
- Roll in little balls and flatten them.
- Push the stamper/mold onto the flattened dough ball.
- Place the dough cookies on the baking sheet.
- Bake for about 12 - 15 minutes or until done. Baking times vary.
- Cool on wired rack.
- Store in air tight container.
The cookie stampers come in different patters and can be purchased here and here.
{ 12 comments }
I tried your recipe and it was wonderful! I didn’t have such pretty stamps, but I used my molds for Black Pepper Cookies.
You can see them here: http://www.kitchennostalgia.com/desserts/cookies/marzipan-shortbread-cookies.html
Thank you for the wonderful recipe!
These are so cute!!!!
I just love shortbread and the addition of Marzipan makes me drool! These will definitely be in my cookie boxes this year, XOXO
I don’t have a convection oven, should I change the temp or time with a regular oven?
Dawn, just watch them and may bake them a little longer.
I love your reindeer cookie mold/stamp. Do you know the brand or manufacturer?
thanks
Nancy, I have the links for comparable molds available in the US on the bottom of my post. The reindeer stamp is from Germany. It is sold by: arsedition.de or http://www.amazon.de/Keksstempel-Rudolph-kein-Autor/dp/B00C22N00Q or here http://www.auspreiser.de/preise/keksstempel-8022540.html
Thanks SO much!
Do you have a supply source for the marzipan that you used in the recipe?
Velma, I purchase my baking Marzipan at IKEA.
ok, I’m loving your overlay banners with the little Christmas decorations. I’ve been playing around with that since you recipe card post. And your Christmas cookies are beautiful. Such a talent to be able to mold those designs into the top.
Lea Ann, I just can’t help it. The PicMonkey Christmas designs are just so cute. I could spend days creating new cards.
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