Almond Marzipan Shortbread Cookies

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READY IN: 1hr 5mins
YIELD: 12 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream together butter with sugar and almond extract until light and fluffy.
  • add food coloring, then work in flour which has been sifted with salt and baking powder.
  • Divide the dough in two equal part.
  • shape one half in wax paper and roll into 1 inch diameter; chill for one hour.
  • roll out the other half into a rectangle just as long as the other half.
  • Stretch and roll the marzipan into a rope just as long as the rectanglular dough, roll up into the dough , shape in wax paper the same size as the first half and chill for one hour.
  • cut into 1/4 inch slices, place a disk of dough without marzipan on cookie sheet lined with parchment paper first, then top with disk of dough with marzipan on top.
  • Bake in a preheated oven to 350 for 20 minutes or at 400 for 10 minutes until light golden brown.
  • cool on a wire rack.
  • frost with powder sugar glaze and top with slivered almonds.
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