Iced Marzipan Cookies
|Flour||3 1⁄2 Cup (56 tbs)|
|Sugar||1 Cup (16 tbs)|
|Butter||1 Cup (16 tbs)|
|Confectioners sugar||1 1⁄4 Cup (20 tbs)|
|Lemon extract/Almond extract||To Taste|
|Apricot jam||1⁄3 Cup (5.33 tbs)|
Sift flour, sugar and salt into a bowl.
Add egg and butter, cut into small pieces.
Quickly knead together to form a smooth dough.
Add a little water if necessary.
Chill for 30 minutes.
Preheat the oven to 350°.
Roll out dough to 1/4 inch thickness.
Cut out small shapes with a cookie cutter and place on a greased baking sheet.
Bake for 15 minutes.
Meanwhile, knead marzipan, 1/2 cup confectioners' sugar, rum and a few drops of extract together.
Roll out to 1/8 inch thickness on a board dusted with confectioners' sugar.
Cut out shapes using the same cutter as for the pastry.
Remove pastry shapes from oven and immediately spread thickly with jam.
Sandwich a piece of marzipan between two hot cookies.
Work quickly - the hot cookies and jam need to adhere to the marzipan.
Lift off baking sheets and place on wire rack.
To make icing, mix together remaining confectioners' sugar, a little almond extract and water and use to coat the warm cookies.
Leave to dry and cool.