Ingredients: |
Ingredients: Cookies: 1 cup butter, room temperature 1 cup powdered sugar 1 egg yolk 2-1/2 cups all purpose flour ½ cup finely chopped walnuts ½ teaspoon vanilla extract ½ teaspoon grated lemon peel ½ teaspoon ground cinnamon ½ teaspoon ground ginger
Filling & Frosting: Powdered sugar 7 oz. marzipan 1 cup apricot jam, sieved 8 oz. semisweet chocolate Whole walnuts
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Directions: |
Directions:To make cookies, in a large bowl, beat together butter and 1 cup powdered sugar. Beat in egg yolk, flour, chopped walnuts, vanilla, lemon peel, cinnamon and ginger. Cover and refrigerate 30 minutes. Preheat oven to 400F (205C). Grease baking sheets. On a lightly floured surface, roll out the chilled dough until it is ¼ inches thick. Using cookies cutters, cut dough in assorted shapes. Place on greased baking sheets. Bake about 12 minutes. Remove cookies from baking sheets; place on cooling racks. To make filling and frosting, lightly sprinkle the work surface with powdered sugar. Roll marzipan into a thin layer on work surface. Cut into same shapes as cookies. Spread underside of 2 cooled cookies with a thin layer of apricot jam. Place a layer of marzipan between the cookies to form a sandwich with marzipan as a filling. Repeat until all cookies and marzipan are used. Cover cookie sandwiches generously with chocolate. Press a walnut half onto top of each cookie while chocolate is soft. Let stand until chocolate is firm. Makes about 36 cookies. |