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Marzipan Shortbread Cookies
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Prep Time:
30 minutes
Cook Time:
22 minutes
Total Time:
52 minutes
Delicious almond shortbread cookies, a festive treat for your holiday spread.
Ingredients:
  • 3 sticks (340g) salted butter, room temperature
  • 3/4 cup (150g) sugar
  • 1 (7-ounce) log almond paste
  • 1/2 teaspoon almond extract
  • 3 cups (360g) all-purpose flour, plus more for the cookie stamp
  • 3/4 cup (90g) cornstarch
  • 1 teaspoon kosher salt
Instructions:
  • Freeze the cookie stamp to chill while preparing the dough.
  • Preheat the oven to 350ºF with racks positioned in the middle and bottom third. Line the baking sheets with silicone baking mats or leave them unlined for easy cookie stamp removal, avoiding parchment paper.
  • In a stand mixer bowl with a paddle attachment, beat butter and sugar on high for 2 minutes until fluffy. Scrape down the sides of the bowl with a rubber spatula.
  • Combine the almond paste and almond extract with the cream for an additional 2 minutes, embracing any small almond paste bits in the dough.
  • Combine the flour, cornstarch, and salt in a large bowl, stirring until mixed well.
  • Incorporate all ingredients: Scrape down the sides of the bowl to ensure the butter mixture is well mixed. Add half of the flour mixture and mix on low speed for 15 to 20 seconds. Scrape the bowl one last time. Add the remaining flour mixture and mix for another 15 to 20 seconds on low speed. If the dough appears dry, add 1 tablespoon of water and mix until well combined.
  • Shape the cookies: Utilize a 2 1/2-tablespoon cookie scoop to divide the dough into 24 portions. Roll each portion into balls using your hands. Place 6 to 8 balls on each baking sheet, ensuring they are at least 2 inches apart. Bake the cookies in two batches.
  • Stamp the cookies: Coat the chilled cookie stamp with flour and tap off excess. Press the stamp onto a ball until the dough spreads 1/8 inch around the stamp. To lift the stamp, rock it gently back and forth. Repeat, flouring the stamp each time, until all cookies are stamped. Optionally, trim excess dough from edges with a paring knife.
  • Re-chill the cookie stamp: Return it to the freezer to ensure it stays cold for the next batch.
  • Bake the cookies for 9 to 11 minutes, rotating and switching the baking sheets halfway through until the edges are just turning golden brown.
  • Allow the cookies to cool on the baking sheets for 5 minutes, then gently transfer them to cooling racks. Let them cool thoroughly, for about 1 hour.

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