Marzipan Shortbread Cookies
Cuisine: German
Author: Kirsten | My Kitchen in the Rockies
Prep time: 40 mins
Cook time: 14 mins
Total time: 54 mins
  • 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
  1. Preheat your oven to 350 F Convection.
  2. Line baking sheets with parchment paper or silicon baking liner.
  3. Place all the ingredients in the bowl of a stand mixer. Mix until evenly combined.
  4. Cover dough and rest in the fridge for at least 30 minutes.
  5. Divide dough into 14 equally sized parts (golf ball sized).
  6. Roll in little balls and flatten them.
  7. Push the stamper/mold onto the flattened dough ball.
  8. Place the dough cookies on the baking sheet.
  9. Bake for about 12 - 15 minutes or until done. Baking times vary.
  10. Cool on wired rack.
  11. Store in air tight container.
The cookies can also be prepared without the mold. Just flatten the dough balls to a round cookie with a 2½ inch diameter.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at