Marzipan Shortbread Cookies
Ingredients
- 340 g salted butter
- 150 g sugar
- 7 ounce almond paste
- 1/2 teaspoon almond extract
- 360 g all-purpose flour
- 90 g cornstarch
- 1 teaspoon kosher salt
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Instructions
- Place your cookie stamp in the freezer to chill while you make the dough.
- 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. Don’t use parchment paper—it will make it difficult to lift off the cookie stamp.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on high speed for about 2 minutes until fluffy. Using a rubber spatula, scrape down the sides and bottom of the bowl.,Simply Recipes / Coco Morante,Simply Recipes / Coco Morante
- Add the almond paste and almond extract, and cream for 2 more minutes. There may be little bits of almond paste strewn throughout the dough—this is fine.,Simply Recipes / Coco Morante,Simply Recipes / Coco Morante
- 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. Add half of the flour mixture. Mix on low speed until just absorbed, 15 to 20 seconds.,Scrape the bowl one last time. Add the rest of the flour mixture, and mix on low speed once again, for 15 to 20 seconds.,If the dough looks dry and crumbly, add 1 tablespoon of water and mix on low speed until incorporated.,Simply Recipes / Coco Morante,Simply Recipes / Coco Morante
- 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. You’ll bake the cookies in two batches.,Simply Recipes / Coco Morante
- Dip the chilled cookie stamp into some flour, then tap off the excess. Firmly press the cookie stamp straight down onto a ball, just until the dough has spread out about 1/8 inch outside of the stamp. To lift off the cookie stamp, gently rock it back and forth as you lift.,Repeat this process, dipping the stamp into flour, tapping off excess flour, and stamping each cookie, until they are all stamped. If you’d like, you can use a paring knife to trim off the excess dough around the cookies for cleaner edges, but it’s not necessary.,Simply Recipes / Coco Morante,Simply Recipes / Coco Morante
- Place the cookie stamp back in the freezer so it will be cold for the second batch.
- Bake the cookies for 9 to 11 minutes, rotating the baking sheets and switching their positions in the oven halfway through baking. 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,Simply Recipes / Coco Morante
Source
Original recipe: View Original
