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Viennese Marzipan Stars Cookie Recipe

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Print This Viennese Marzipan Stars Cookie Recipe
Marzipan is popular not only as a cake and cookie topping but as a candy also. Its sweet, nutty taste, all natural ingredients, and ease of working with, make it a favorite among both children and adults. Marzipan candy can be a simple block of sweet almond paste, but is also found covered with granulated sugar, dipped in chocolate, or flavored.
The marzipan can be colored with food dye or air brushed, and with a little creativity can be shaped into very realistic shape. Using cookie cutters or a sharp knife, marzipan can be cut into shapes, letters and numbers, which then can be attached to the sides or top of cakes and cookies.

Viennese Marzipan Stars Cookie Recipe

Cookie:

1/3 cup butter, softened
1/4 cup canned almond paste
1/3 cup granulated sugar
1 egg yolk
1/4 teaspoon almond extract
1 cup all purpose flour

Marzipan:

1 – 8 ounce can almond paste
1/4 cup butter, softened
2 tablespoons light corn syrup
1/4 teaspoon almond extract
2 1/4 cup powdered sugar

Glaze:

6 squares semi-sweet chocolate
1/4 cup butter, softened
1/2 cup half & half
1 cup powdered sugar

Viennese Marzipan Stars Cookie Preparation

Preheat your oven to 350 ° F.

In a large mixing bowl cream together the butter and almond paste until smooth, add in the sugar, egg yolk and almond extract, beat well. Add the flour and mix until thoroughly combined.
Cover the dough and chill for 30 minutes.

Make the marzipan while dough is chilling.
In a large mixing bowl combine the almond paste and butter, beat until smooth. Add the corn syrup and almond extract, beating until creamy. Add the powdered sugar 1/2 cup at a time, as the mixture becomes too thick to stir, knead in the rest of the powdered sugar until you have a pliable dough.
Turn marzipan out onto a hard surface and knead lightly for 2 minutes, adding more sugar if needed to make mixture easier to handle (dough should be firm but not dry).
Cover viennese marzipan and refrigerate until ready to use.

Roll cookie dough to 1/4 inch thickness.
Cut out with a star cookie cutter. Spray pan with butter pan spray. Bake your star cookies in a preheated oven for 10 minutes. Transfer cookies to a wire rack to cool.
When star cookies are cooled, roll out 1 cup of marzipan between 2 sheets of waxed paper. Use the same star cutter and cut the marzipan into stars and press onto the cookies.

In the top of a double boiler over hot water, melt the chocolate and butter together. When chocolate is thoroughtly melted add in the half and half, mix until well blended. Remove from heat and gradually stir in the powdered sugar.
Let mixture cool until slightly thickened and pour over the top of cookies on the wire racks.
Chill viennese marzipan star cookies and store them in the refrigerator.

Servings vary depending on the size of cookie cutters.

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Deerlake Cookies to Share Coffee Cup

Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!


Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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