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
http://mvs-impressions.blogspot.com/2014/11/friday-chocolate-link-up.html
http://betweennapsontheporch.net/
http://betweennapsontheporch.net/
What an interesting way to incorporate marzipan, thank you for the recipe!
ReplyDeleteLooks as if not even angels can resist! ;-)
Dear Merisi, I think that you will like these. How I love your Mozart Kugeln from Wien.
DeleteYour 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!
ReplyDeleteDear 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.
DeleteGina, your cookies look delicious. I'm going to try them.
DeleteBeautiful photos!
Hello Sarah, These cookies are easy and so very delicious. Perfect for the holidays. Hope you give them a try. Thank you for stopping by.
DeleteGina, 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.
ReplyDeletexo
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.
DeleteThis is definately a must.. the recipe is easy .. and they will look just right in my christmas boxes.
ReplyDeleteThank you Gina for sharing.
They sure look good.
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.
DeleteYes, 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!
ReplyDeleteWhat 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
ReplyDeleteThanks for the compliment, Gina. Your angel gave me the idea to use your lovely printed bags!
ReplyDeleteLovely 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
ReplyDeleteHello 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.
DeleteI 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):)
ReplyDeletehttp://www.pret-a-vivre.com/2012/11/recipe-dried-persimmons-hoshigaki.html
Cheers!
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.
Deletei don't think i've ever had marzipan....even your pictures are decadent!
ReplyDeleteHello 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.
ReplyDeleteOh my gosh, they look absolutely divine! Can I come for coffee!? Thank you for sharing on Weekly Top Shot #59!
ReplyDeleteHello 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.
DeleteThese look so delicious - your photos are lovely! xo Karen
ReplyDeleteThank you Beatrice for your lovely comment. It is so appreciated. ox Gina
DeleteDear Gina, wow, this recipe sounds so good - will try it in the week to come. Thank you so much for visiting me and being part of my link-up- I hope you have a super start to your week - with more delicious coockies ;) xx
ReplyDeleteHello Martina, These are the easiest of all cookies to bake. If you can put them into a cookie box for a little while they will end up being the kind you hear about...the melt in your mouth kind. Happy baking. ox, Gina
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