Marzipan Cookies
Almond lovers to the front, please.
Makes about 20 cookies
Ingredients:
8 ounces (2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
2/3 cup granulated sugar
2 large eggs
1 1/2 teaspoons almond extract
2 1/4 cups (304g) all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon baking soda
1 (7-ounce) tube marzipan, cut into 1/2-inch pieces
Directions:
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy, 2 minutes. Add the eggs and almond extract and mix until smooth. Add the flour, salt, and baking soda and mix until just incorporated. Add the marzipan and mix until just combined while maintaining pea-sized chunks. Cover and chill the dough for 1 hour.
Preheat the oven to 375°F. Line 2 sheet pans with parchment paper.
Working in batches, scoop 3 tablespoon-sized balls of dough onto the prepared sheet pans spaced 3 inches apart (6 per tray). Bake, rotating trays halfway through, for 10 to 12 minutes until set and the edges are golden. Let cool slightly on the trays, then serve.