Description
Don’t make a mess in the kitchen! These One Bowl Quick Marzipan Jam Cookies use the bowl of one food processor and make short work of your baking adventures.
Ingredients
Units
Scale
Marzipan Cookies ::
- 2 1/2 cups Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt,
- 1/2 tsp Cinnamon
- 1/2 cup Almond Paste/Marzipan
- 3/4 cup Sugar
- 1/2 cup Butter
- 2 Eggs
- 1/2–3/4 cup Jam – Any Flavor, I used Blackberry Raspberry, and Marionberry
For Drizzle::
- 1 cup Powdered Sugar
- 2 Tbsp Milk
Instructions
- In a food processor, pulse together the flour, baking powder, salt and cinnamon. Set aside on a parchment lined baking sheet.
- In food processor bowl, pulse together sugar and almond paste/marzipan until both combined and smooth.
- To the sugar and marzipan blend, combine with butter and eggs and blend until smooth.
- Pulse in the flour, poured into the funnel from the parchment paper. Pulse until dough starts to form and create a ball.
- Divide into four portions, and wrap with plastic wrap. Place in fridge for 30 minutes to 1 hour.
- Preheat oven to 350 degrees. On a lightly floured surface, roll each portion of dough into a 10 inch log.
- Place two logs at a time onto parchment lined baking sheet. Press each log down until they are about 2 inches wide. Bake for 13-15 minutes.
- Remove baking sheet from oven, and with the back of a teaspoon, gently press a channel all the way down the length of the cookies.
- Divide your jam of choice into the channel and smooth onto cookies. Return to oven and bake another 10 minutes, or until golden brown.
- Place on a wire rack to cool. To cut cookies, use a serrated knife to gently saw cookies into diagonal cuts.
- To create drizzle, whisk together milk and powdered sugar, and drizzle over cookies. Serve.