Chocolate Marzipan Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 100 |
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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 |
1/2 cup unsweetened cocoa powder |
1 teaspoon baking powder |
1/2 cup walnuts |
2 tablespoons sugar |
1 8-ounce can almond paste |
1/2 cup butter, softened |
2/3 cup sugar |
1 teaspoon vanilla |
2 egg whites |
1 cup semisweet chocolate pieces and/or chopped white baking bar |
1 teaspoon shortening |
Directions:
1. 1. In a medium mixing bowl, stir together the flour, cocoa powder, and baking powder. Set the mixture aside.
2. 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. 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. 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. 5. Roll half of the dough between sheets or parchment paper or waxed paper to form a 12x10-inch rectangle.
6. 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. 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. 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.
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