When putting together my list of holiday cookies to bake this year, I remembered the cookie stamps that I bought at William Sonoma last year on sale after the holidays. I knew to use the cookie stamps that I had to find a cookie recipe that held its shape while being baked, and after searching through many online sources, I came across a recipe from King Arthur Flour that uses marzipan in the dough and was made for stamped cookies. The recipe worked out perfectly, and once baked the cookies looked exactly as I had hoped that they would.
My cookie stamps have an indentation in the center so that the cookie could be filled which would resemble a Linzer cookie. I considered using a raspberry jam to fill my cookies, but then after tasting the cookies, I thought that dark chocolate would work even better.
I melted chocolate chips in my double boiler and once melted, I let the mixture cool and thicken enough that I could fill the cookies with a small espresso spoon. If you let the chocolate cool enough, you could also use an icing bag with a small tip to fill the cookies. The chocolate paired perfectly with the almond flavored cookie, and I now have a cookie recipe to add to my yearly holiday line up.
These cookies will keep up to a week stored in an airtight container in a cool spot, or they can also be frozen for a couple of months and then thawed out as needed. These cookies are tender to the bite but are firm enough to be a great choice to pack and mail to special family members or friends.
This dough works perfectly with your favorite cookie stamp, but you could also use cookie cutters and then decorate the baked cookies however you prefer. You also have to use marzipan, not almond paste, in this recipe which can be difficult to find, but it is well worth the effort!
I made this recipe twice this month and found that my first attempt had tiny pieces of marzipan in the dough that work difficult to blend into the dough. The next time I made this recipe I grated the marzipan with a cheese grater and found that it melded into the butter much better and the dough was very smooth.
- 2 Cups All-purpose Flour
- Pinch of Salt
- 10 Tablespoons Softened Butter
- 1/3 Cup + 1 Tablespoon Marzipan, Grated (See Notes Above)
- 1/4 Cup Sugar
- 1 Teaspoon Almond Extract
- 1 Large Egg Yolk At Room Temperature
- Melted Dark Chocolate or Jam Of Choice (See Notes Above)
- Preheat oven to 300 degrees F. and line two baking sheets with parchment paper.
- In a small bowl, stir together the flour and salt.
- In a second bowl, using an electric hand mixer, beat together the butter, sugar and grated marzipan until blended.
- Add the extract and egg yolk and blend well.
- Dump the flour into the butter mixture and blend on low speed just until mixed.
- Empty the bowl onto a lightly floured counter and gently knead with your hands for a minute or too until you have a smooth ball.
- Divide the dough in half, and roll out about 1/3 inch thick and use a cookie stamp or cutter and cut out the cookies.
- Place the cookies onto the prepared baking sheets and roll out the rest of the dough in the same manner.
- Bake the cookies for 18 to 20 minutes or just until they begin to brown at the edges. (Do not let the cookies brown!)
- Remove the cookies from the oven, and cool completely.
- If using a cookie stamp, fill with melted chocolate or jam and let sit until set.
- Store cookies in an airtight container and enjoy!