Buttery, crisp, and ever so slightly chewy, these almond-laced cookies offer a flavorful twist on classic shortbread. Stamped to perfection with custom-made Nordic Ware stamps, these will surely distinguish themselves amidst the crowds of holiday cookies.
Preheat the oven to 300°F and have two ungreased baking sheets ready.
Whisk together the flour and salt; set aside.
In a medium mixing bowl, beat together the butter, marzipan, sugar, extracts, and egg yolk at medium-high speed until pale and creamy, about 1 minute, scraping the bowl as necessary.
Stir in the dry ingredients.
Scoop heaping tablespoon-sized balls of dough and space them about 3" apart on the ungreased baking sheets; a level tablespoon cookie scoop works well here.
Dip a cookie stamp in flour, center it over a ball of dough, and press it down until the dough is 1/4" to 3/8" thick.
Remove the stamp, tapping the edge firmly against the pan if the dough happens to stick.
Remove any excess dough if necessary or desired; it’s easy enough to neaten up edges once the cookies have baked.
Bake the cookies until they're a light golden brown around the edges (their tops will still be pale), about 18 to 22 minutes.
Remove the cookies from the oven, cool them for a minute or two, then transfer them to a rack to cool completely.
Store leftover cookies in an airtight container for up to 5 days; freeze for longer storage.
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