Marzipancookies Recipes

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.

Steps:

• Mix butter and sugar in large bowl. Stir in flour and almond extract until mixture looks like coarse crumbs. Divide into 3 equal parts. Tint and shape dough as directed below. Place on ungreased cookie sheet. Cover and refrigerate at least 30 minutes.
• Heat oven to 300°F. Bake about 30 minutes or until set but not brown. Remove from cookie sheet to wire rack. Apples: Mix red or green food color into part of dough. Shape into small balls. Insert small piece of cinnamon stick in top for stem end and whole clove in bottom for blossom end. Dilute red or green food color with water and brush over apples. Apricots: Mix red and yellow food colors into part of dough. Shape into small balls. Make crease down 1 side with a toothpick. Insert whole clove for stem end. Dilute red food color with water and brush over apricots. Bananas: Mix yellow food color into part of dough. Shape into 3-inch rolls, tapering ends. Slightly flatten sides to make planes of banana; curve slightly. Paint on markings with mixture of red, yellow and blue food colors diluted with water. Oranges: Mix red and yellow food colors into part of dough. Shape into small balls. Insert whole clove for blossom end. Prick with blunt end of toothpick for texture. Pears: Mix yellow food color into part of dough. Shape into small balls, then into cone shapes, rounding narrow end. Insert small piece of cinnamon stick in narrow end for stem. Dilute red food color with water and brush on "cheeks" of pears. Strawberries: Mix red food color into part of dough. Shape into small balls, then into heart shapes, about 3/4 inch high. Prick with blunt end of toothpick for texture. Roll in red sugar. Insert small piece of green-colored toothpick or green dough into top for stem.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix flour, cocoa powder, baking soda, and salt together in a bowl.
• Combine 1/2 cup plus 1 1/2 tablespoon sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time. Fold in flour mixture until dough comes together; mix in vegetable oil and milk. Fold milk chocolate and marzipan into the dough.
• Drop spoonfuls of the dough on the lined baking sheets.
• Bake in the preheated oven until edges are browned, about 13 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool before serving.

Steps:

• Cream together the butter and sugar.
• Add cocoa, egg, oil, and almond, beating well.
• Mix in oats, flakes, coconut, and chips.
• Stir well.
• Blend together flour, baking soda, and salt in separate bowl.
• Add to creamed mixture and stir well.
• Refrigerate for 15 minutes, if desired, to firm up dough.
• Preheat oven to 325-degrees.
• Drop rounded Tablespoonfulls onto an ungreased cookie sheet about 2-inches apart.
• Press down with a fork, dipped in cold water.
• Smooth any cracks around the edge with your fingers.
• Bake at 325 for 11- 15 minutes.
• You may wish to keep a careful eye on the time, as it depends on how big you make the cookie.
• Do not overbake, but these are perfect when slightly underbaked.

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a food processor, combine both sugars and the marzipan. Process until they resemble a fine sand, about 1 minute
• Transfer mixture to a large bowl. Add the butter, vanilla, baking powder, baking soda, salt and egg.
• Use an electric mixter to beat until smooth, scraping down the bowl once during mixing, about 2 minute.
• Add flour and cocoa powder and mix until incorporated, scraping down the bowl once dufing mixing, about 1 minute The dough should be very stiff.
• Baking in batches, drop 1 T. balls of dough on the prepared baking sheet, leaving about 2 inches around all sides. Bake on the oven's lower rack until cookies are flat and have a crackled surface, about 10 minute.
• The cookies will be very soft. Let them cool for 5 minute on the baking sheet, then transfer to a rack to cook completely. If desired, once the cookies are cool, dust them with powdered sugar.