Don’t make a mess in the kitchen! These One Bowl Quick Marzipan Jam Cookies use the bowl of one food processor and make short work of your baking adventures.
Dish Count :: 1 Food Processor, 1 Baking Sheet, 1 Small Bowl
Do you ever go to the store and see sweet, wonderful husbands wandering the aisles on the phones with their wives, trying to hunt down the one thing she asked him to go get? I always smile a little, and keep on moving along. I imagine the wives at home, mid-baking project, trying to direct them to the right product, and with many “No, not those ones!”, “This is the right brand”‘s, I only hope that these men find what they are looking for.
Until two weeks ago, when I had to have Ben go do the same thing to find me almond paste. Bless him.
When he made it to the store, with the express need for almond paste, I stared getting more text messages than I usually get in a week from Ben, with photographs of everything that had the word “almond” in it.
Almond pastry filling? Nope.
Shredded almonds? No hunny the paste. *Googles photo of the brand’s can to text him*
Is this it? *Finally gets it right*.
Oh, how many do you need? One. No, get two. Yes, two should do. Lest I undershoot it and he needs to go back!
You really need one pound of almond paste? No, I just want to cover my bases. Hurry, come home Man!
And so Ben did, and these one bowl marzipan jam cookies were finally made. I hope that some sweet woman smiled at him and took pity on him while he traipsed through the aisles, texting his wife frantically as she was at home, mid-recipe, flour smeared, in her yoga pants and praying he would come home with the right paste.
Ben wins for most patient man on the planet. And in return he got these. It was a fair trade.
Need more Christmas Cookie ideas? Got you covered!
One Bowl Marzipan Jam Cookies
Marzipan Cookies ::
- 2 1/2 cups Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt,
- 1/2 tsp Cinnamon
- 1/2 cup Almond Paste/Marzipan
- 3/4 cup Sugar
- 1/2 cup Butter
- 2 Eggs
- 1/2-3/4 cup Jam - Any Flavor, I used Blackberry Raspberry, and Marionberry
- 1 cup Powdered Sugar
- 2 Tbsp Milk
In a food processor, pulse together the flour, baking powder, salt and cinnamon. Set aside on a parchment lined baking sheet. In food processor bowl, pulse together sugar and almond paste/marzipan until both combined and smooth. To the sugar and marzipan blend, combine with butter and eggs and blend until smooth.
Pulse in the flour, poured into the funnel from the parchment paper. Pulse until dough starts to form and create a ball. Divide into four portions, and wrap with plastic wrap. Place in fridge for 30 minutes to 1 hour.
Preheat oven to 350 degrees, on a lightly floured surface, roll each portion of dough into a 10 inch log. Place two logs at a time onto parchment lined baking sheet. Press each log down until they are about 2 inches wide. Bake for 13-15 minutes.
Remove baking sheet from oven, and with the back of a teaspoon, gently press a channel all the way down the length of the cookies. Divide your jam of choice into the channel and smooth onto cookies. Return to oven and bake another 10 minutes, or until golden brown.
Place on a wire rack to cool. To cut cookies, use a serrated knife to gently saw cookies into diagonal cuts.
To create drizzle, whisk together milk and powdered sugar, and drizzle over cookies. Serve.