Try this Marzipan Cookies recipe, or contribute your own.
Suggest a better descriptionCream butter and sugar. Stir in flour and almond extract until mixture looks like meal.
Divide into 4 equal parts. Color one part of dough red, one green and one yellow and one orange.
Shape cookies as described below.
Preheat oven to 300 degrees F. Bake 30 minutes or until set but not brown.
RED DOUGH:
Shape into apples and strawberries.
For Apples: Form small balls. Insert a tiny piece of cinnamon stick into top as a stem and a whole clove in the bottom as the blossom end.
For Apple Blush: Dilute a bit of red food color with water and brush over balls.
For Strawberries: Shape dough into small, heart-shaped balls. For texture, prick with the blunt end of a toothpick. Roll each berry in red sugar. Form stem and collar-like leaf with pieces of green dough.
YELLOW DOUGH:
Shape into Bananas and Pears.
For Bananas: Shape dough into rolls, tapering ends. Flatten tops slightly to make plans of banana and curve each slightly. Paint on "stripes" with diluted green food color.
For Pears: Shape dough into small pear shapes. Insert small piece of cinnamon stick in narrow end for stem, clove in bottom. Brush diluted red color on "cheeks."
ORANGE DOUGH:
Shape into Apricots and Oranges.
For Apricots: Shape dough into small balls. Make a crease down one side of each with a wooden pick. Insert a whole clove in each for stem. Brush with diluted red color.
For Oranges: Shape dough into small balls. Insert whole clove in each for "blossom" end. Prick all over with wooden toothpick to make skin textured.
GREEN DOUGH:
Shape into Apples and Green Peas.
For Apples: See directions for red apples.
For Green Peas: Form dough into 1 1/2 inch rounds. Divide a rounded teaspoonful of dough into five small "balls" or "peas." Place "peas" in a row on each round, then fold up bottom half of round so "peas" are peeking out. Pinch ends together to secure.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 48 Servings | ||
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Calories: 34 | ||
Calories from Fat: 34 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 608.6mg | 21 % | |
Potassium 1.4mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 34
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