Recipe by Chef mariajane
These simple drop cookies are a fresh take on sugar cookies. Cocoa powder provides deep, rich flavours, while marzipan lends a deliciously chewy texture and subtle almond taste.
Top Review by Chef Plumsource
yeah really yummy way to use of marzipan. You can even make it without a food processor - I just chopped the marzipan small added everything else cept flour & cocoa and got it all going with the whisk! Altho the mixture was REALLY stiff so I added 5-6 tbsp water to mine. I got about 20-30 medium biscuits out of half the dough and froze the other half, Maybe make half quantities unless you have many or very hungry mouths to feed!
- 3⁄4 cup sugar
- 1⁄2 cup brown sugar
- 7 ounces marzipan, cut into chunks
- 3⁄4 cup unsalted butter, softened
- 2 teaspoons vanilla
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 large egg
- 2 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
- powdered sugar, for dusting
Directions See How It's Made
- Preheat oven to 350°F Line a baking sheet iwth parchment paper.
- In a food processor, combine both sugars and marzipan. Process until they resemble a fine sand, about 1 minute. Transfer mixture to a large bowl. Add butter, vanilla, baking powder, baking soda, salt and egg.
- Use an electric mixer to beat until smooth, scraping down the bowl, once during mixing, about 2 minutes.
- Add flour and cocoa powder and mix until incorporated, scraping down once during mixing, about 1 minute. The dough should be very stiff. Baking in batches, drop 1 tablespoons balls of dough on prepared sheet, leaving about 2-inches around all sides. bake on the oven's lower rack until cookies are flat and have a crackled surface, about 10 minutes.
- The cookies will be very soft. Let them cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely. If desired, once cookies are cool, dust them with powdered sugar.