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
- 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 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 http://www.mykitchenintherockies.com/2013/12/01/marzipan-shortbread-cookies/
3.5.3208