I HAVE NOT GIVEN YOU PERMISSION TO COPY OR PUBLISH MY PHOTOGRAPHS

Please be aware that I do not wish to have my photographs published , pinned or repinned on Pinterest.

copyright notice

Friday, November 30, 2012

Decadent, melt in your mouth



Too good to be true
My Marzipan Cookies.
Preheat oven to 350 degrees.

Gather the following ingredients and

Cream together:
   2 sticks of  UNSALTED BUTTER,
   2/3 C. Sugar
   Pinch of salt
Beat in:
   1 Egg
Combine and add:
   1 tsp. Vanilla
   2 and 1/2 cups sifted Flour
   1 TB fresh lemon juice
   1 TB grated orange rind.
Mix well until ingredients are well blended. Chill dough for 3-4 hours.
Roll out and cut round cookie shapes, about 3 inches in diameter. Stack 2 cookies, cutting out center hole in the  top cookie.  Fill center with Marzipan paste or home made preserves.

Bake (350) until lightly browned on edges, about 8 to 10 minutes.



I can't resist them, maybe you can.
Happy baking my dear
Blogging Friends.
Gina

19 comments:

  1. What an interesting way to incorporate marzipan, thank you for the recipe!

    Looks as if not even angels can resist! ;-)

    ReplyDelete
    Replies
    1. Dear Merisi, I think that you will like these. How I love your Mozart Kugeln from Wien.

      Delete
  2. Your cookies look like perfection, Gina. I spent the week making my own limencello, but am not ready to share the recipe, since it still needs some tweaking on my part!

    ReplyDelete
    Replies
    1. Dear Mark, I have wanted to make limoncella. Please share your recipe when you are ready. I have tasted many different recipes, every region and every family in Italy make their own version.

      Delete
  3. Gina, thank you so much for this recipe...I am going to make a note of it. Why on earth would anyone wish to resist these delights? And I echo Merisi's notion that even angels would wish to try them.

    xo

    ReplyDelete
    Replies
    1. Dear Frances, It's because they are all butter. But that is what makes them so delicious. And, if you can put them away for a little while and age them, they will be even more irresistable.

      Delete
  4. This is definately a must.. the recipe is easy .. and they will look just right in my christmas boxes.
    Thank you Gina for sharing.
    They sure look good.

    ReplyDelete
    Replies
    1. Dear Val, the recipe is so very easy and if you don't have Marzipan on hand, a small spoonful of home made preserves is just as good or even better.

      Delete
  5. Yes, I'm thinking of one cookie in a wax envelope enclosed in one of your renaissance stringed bags for my friends in french class! A couple of weeks ago I purchased Marzipan at IKEA that I can use. Thanks for the terrific idea, Gina. Here's hoping there will be only a few that stay with me!

    ReplyDelete
  6. What a good idea Mary. Let me know how your gifts are received. You have come up with a very original idea...one I might have to copy. Thank You. ox, Gina

    ReplyDelete
  7. Thanks for the compliment, Gina. Your angel gave me the idea to use your lovely printed bags!

    ReplyDelete
  8. Lovely yummy cookies and a gorgeous cake plate. I have copied the recipe down and will give it a try. It looks really good. Your macro shots are downright gorgeous. genie

    ReplyDelete
    Replies
    1. Hello Eugenia, The cake plate is from Portugal. They are easy to find. I'm so pleased that you like my photographs. Let me know how your cookies turn out. And, thank you for your visit.

      Delete
  9. I found you through Weekly Top, my post is right after yours :-), first a beautiful photo, then a recipe to go with. Thank you! you put me in a mood to start some baking for the holiday. I've been busy making dried persimmons (hoshigaki):)

    http://www.pret-a-vivre.com/2012/11/recipe-dried-persimmons-hoshigaki.html

    Cheers!

    ReplyDelete
    Replies
    1. Hello BiTi, Thank you for stopping by and also thank you for your lovely compliments. I am very curious about your dried persimmons. Do you dry them in a food dryer? Do you cut them up first? I would lve to know because I have a friend in California who has two persimmon trees and she can only bake so many cakes with the pulp.

      Delete
  10. i don't think i've ever had marzipan....even your pictures are decadent!

    ReplyDelete
  11. Hello Tanya, Using Marzipan in baking and chocolate making is an old European tradition. The most famous chocolates are the Mozart Kugeln. Marzipan is mostly made from almond meal.

    ReplyDelete
  12. Oh my gosh, they look absolutely divine! Can I come for coffee!? Thank you for sharing on Weekly Top Shot #59!

    ReplyDelete
    Replies
    1. Hello Madge, Yes you are invited for coffee. You will have to hurry, they're almost all gone. Thank you for a visit. Happy Holidays to you and yours.

      Delete