Marzipan cookies

Ingredients for 1 servings:

• 200 g flour
• 40 g raw cane sugar
• 100 g marzipan (honey marzipan)
• 100 g margarine, room temperature
• 1 egg yolk
• 100 g powdered sugar
• 2 tsp lemon juice

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 50 minutes

quick marzipan cookies with lemon icing for the Christmas season

For the dough, beat the margarine and sugar until fluffy. Add the egg yolk and the marzipan in pieces and stir in. Finally, stir in the flour and chill the dough for about 1 hour. Roll out the dough in portions between two large pieces of baking paper to a thickness of about 0.5 cm, then peel off the top layer of baking paper. Use cookie cutters to cut out any shapes you like and place the cookies on a baking sheet lined with baking paper. You can place the cookies close together as they won’t spread. Bake the cookies at 160°C (top/bottom heat) for about 8-10 minutes, until they begin to brown slightly around the edges. Let the cookies cool. For the glaze, mix the icing sugar with the lemon juice to form a thick glaze and brush over the cookies. A simple, clean pastry brush is ideal for this. Tips: I prefer small cookie cutters, as this allows you to make more cookies. For smaller pans, the dough makes about 70 cookies. It’s best to bake these cookies together with cookies that require egg whites. This way, you can use up the egg whites as well. For example, there’s a recipe in the database for baked marzipan balls that’s perfect for this: http://www.chefkoch.de/rezepte/336941117352271/Gebackene-Marzipan-Kugeln.html