December 13, 2017

Less than two weeks to Christmas. Christmas has the tendency to sneak up on me.
I’m stressed out of my skull from work and with no snow anywhere around the winter mood is not really settling in. In a desperate attempt to calm myself down I squeezed in a cookie baking weekend. All the lovely smells completely did the trick. For two blissful days my busy mind was lulled in by dough and icing.


  • 100g marzipan
  • 300g white flour
  • 300g icing sugar
  • 1 tablespoon vanilla sugar
  • pinch salt
  • 175g butter [cold]
  • 1 egg yolk
  • 1-2 tablespoons lemon juice

_ finely chop [or rasp] marzipan

_ combine flour, 100g icing sugar, vanilla sugar and salt on a clean [preferably cool] surface

_ place butter in the center and cut into small cubes

_ use your hands to rub the butter into the flour mixture [just try to get rid of the bigger butter pieces that way – you want the whole mixture to stay rather cold]

_ add marzipan and egg yolk and quickly knead into an even and soft dough

_ wrap in cling foil and place in the fridge [for about 60 minutes]

_ preheat oven to 180°C

_ prepare a baking tray by placing baking paper on it [ideally prepare two or three so you can bake more efficiently]

_ dust a cool work surface with flour and roll out the dough [about 3mm thick]

_ use a cookie cutter to cut desired shapes out of the dough

_ transfer to the baking trays and bake for 10 to 12 minutes [or until lightly golden on the edges – you want them rather light]

[repeat until all the dough is used up]

_ leave cookies to cool down for at least 15 minutes

_ mix 60g icing sugar with a tablespoon lemon juice [you want a rather tick, but still spreadable cream – add more sugar or juice to get desired consistency]

_ spread icing on top of about half the cookies [place them on a rack for excess icing to drip down]

_ once icing is dried mix another batch of icing and spoon it into a piping bag

_ decorate cookies to your liking [leave to dry for at least 60 minutes]

[cookies keep well for about 3-4 weeks if stored air tight]


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