Marzipan Christmas Cookies Recipes

MARZIPAN COOKIES

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.

BETHMAENNCHEN (GERMAN MARZIPAN CHRISTMAS COOKIES)

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Knead marzipan well and divide into about forty 1 1/2-inch cubes of equal size. Roll each cube into a ball and shape into a round cylinder with a point.
• Push 3 halved almonds into each marzipan cylinder so the pointy sides of the almonds are facing the top.
• Beat egg white lightly in a cup and brush each cookie with egg white. Set onto the prepared baking sheet.
• Bake in the preheated until the tops of the almonds are lightly browned, about 15 minutes. Cool on a wire rack. Store in airtight containers.

MARZIPAN COOKIES

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.

MARZIPAN CHRISTMAS COOKIES

Steps:

• Sift flour with cardamom, baking soda, and salt.
• Soften butter. With electric mixer at medium speed, beat butter, brown sugar, and sour cream until light and fluffy.
• At low speed, beat in flour. Remove from mixer and stir in nuts.
• Divide dough in half. Shape each half into a roll about 1-1/2" in diameter. Wrap in plastic wrap and refrigerate overnight.
• Preheat oven to 350. Cut rolls into 1/4" slices and place on ungreased cookie sheets.
• Beat egg whites slightly with electric mixer. Crumble almond paste into egg whites, beating until added. Add sugar two tablespoons at a time, beating until well blended. Place mixture in a pastry bag with a #2 star tip and pipe a circle around the edge of each cookie (to form a wreath shape).
• Bake 12-15 minutes, or until light brown.
• When cooled, fill center of wreaths with cherry preserves.

MARZIPAN COOKIES

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.