The combination reminds me of almond-flavored marzipan candies, but with a background of salted, buttery cookie goodness.
Whats in a Marzipan Shortbread Cookie?
The ingredients in this marzipan shortbread are standard: butter, sugar, and flour.
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I do include cornstarch, which helps to keep the cookies nice and tender.
I use salted butter in addition to kosher salt, which really brings out all the flavors.
Almond paste and a small amount of almond extract are key ingredients.
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What is Almond Paste?
One ingredient you may not have worked with before is almond paste.
Made from ground blanched almonds and sugar, its a smooth shelf-stable paste thats sold in grocery stores.
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I use the Odense brand, which comes in a 7-ounce log.
Stamping the Cookies
These cookies are flattened and decorated witha cookie stamp.
The design of the cookie stamp is up to you.
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I went with snowflakes for a winter holiday theme for this batch.
A flower or leaf pattern would be a sweet choice for spring or summer.
The cookie stamp should be 3 inches in diameter.
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Stamping cookies has a little bit of a learning curve.
No Cookie Stamp?
Depending on the size of your pan, this recipe will make two or three batches.
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Use a fork to prick the dough all over.
Dont line the baking sheet with parchment paper.
It will shift around and make it very difficult to stamp the cookies properly.
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These cookies can also be made dairy-free and gluten-free, by subbing in vegan butter and gluten-free flour.
A cup of coffee,hot cocoa,mulled wine, orhot ciderwould be good too.
They dont last that long in my house, though!
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More Buttery Cookies to Try
Marzipan Shortbread Cookies
Almond paste is sold in log form.
I use a brand called Odense.
Its sometimes referred to as baking marzipan.
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Use a 3-inch cookie stamp in whatever design youd like.
Set an oven rack in the middle and another in the bottom third of the oven.
Line two baking sheets with silicone baking mats or leave them unlined.
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Dont use parchment paperit will make it difficult to lift off the cookie stamp.
Using a rubber spatula, scrape down the sides and bottom of the bowl.
Add the almond paste and almond extract, and cream for 2 more minutes.
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There may be little bits of almond paste strewn throughout the doughthis is fine.
In a large bowl, combine the flour, cornstarch, and salt, and stir to combine.
Using a rubber spatula, scrape down the sides and bottom of the bowl with the butter mixture again.
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Add half of the flour mixture.
Mix on low speed until just absorbed, 15 to 20 seconds.
Scrape the bowl one last time.
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Use a 2 1/2-tablespoon cookie scoop to scoop the dough into 24 portions.
Roll each into balls between the palm of your hands.
Place 6 to 8 of the balls on each baking sheet, spacing them at least 2 inches apart.
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Youll bake the cookies in two batches.
Dip the chilled cookie stamp into some flour, then tap off the excess.
To lift off the cookie stamp, gently rock it back and forth as you lift.
Place the cookie stamp back in the freezer so it will be cold for the second batch.
The cookies are done when they are just turning golden brown around the edges.
Let the cookies cool on the baking sheets for 5 minutes.
Use a spatula to transfer them to cooling racks.
Let them cool completely, about 1 hour
