Chocolate Marzipan Cookies
From peetabear 14 years ago
- 10 minutes to make
- Serves 100
these are so pretty and are on my holiday list... the recipe and photo are courtesy of Midwest Living
Ingredients
- 2 cups all-purpose flour shopping list
- 1/2 cup unsweetened cocoa powder shopping list
- 1 teaspoon baking powder shopping list
- 1/2 cup walnuts shopping list
- 2 tablespoons sugar shopping list
- 1 8-ounce can almond paste shopping list
- 1/2 cup butter, softened shopping list
- 2/3 cup sugar shopping list
- 1 teaspoon vanilla shopping list
- 2 egg whites shopping list
- 1 cup semisweet chocolate pieces and/or chopped white baking bar shopping list
- 1 teaspoon shortening shopping list
How to make it
- 1. In a medium mixing bowl, stir together the flour, cocoa powder, and baking powder. Set the mixture aside.
- 2. In a food processor bowl or blender container, process or blend nuts and 2 tablespoons sugar until nuts are finely ground. Add almond paste and process or blend until mixture forms a paste.
- 3. In a large mixing bowl, beat butter and the 2/3 cup sugar with an electric mixer on medium to high speed until fluffy. Add the nut paste and vanilla; beat well. Beat in egg whites until just mixed.
- 4. Beat in as much of the flour mixture as you can with the electric mixer; stir in any remaining flour mixture with a wooden spoon. Divide dough in half. Cover and chill for 1 hour or until dough is easy to handle.
- 5. Roll half of the dough between sheets or parchment paper or waxed paper to form a 12x10-inch rectangle.
- 6. Cut dough into 2-inch squares; cut squares diagonally into triangles. (Or using a 1-1/2- to 2-inch cutter, cut into desired shapes.) Mark with the back of a fork. Place 2 inches apart on an ungreased cookie sheet. Repeat with the remaining dough.
- 7. Bake in a 350 degree F oven for about 8 minutes or until edges are set. Cool the cookies on the cookie sheet for 2 minutes. Transfer the cookies to wire racks and cool completely.
- 8. In a small saucepan, heat and stir chocolate pieces and shortening over low heat until melted. (If you use both of the kinds of chocolate, melt them separately with 1 teaspoon shortening each.) Drizzle over cookies; let stand until set. Store in airtight containers. Makes 100 cookies.
The Rating
Reviewed by 5 people-
Indeed very pretty!! and good tasting sounding. high 5
cuzpat
in Sikeston loved it
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oh wow very beautiful !!!!!!!
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Those are gorgeous! We love marzipan at our house. Great post.
m2googee
in Tomball loved it
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