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Marzipan Shortbread Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Marzipan Shortbread Cookies Recipe

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.

At a glance

2 dozen cookies


Choose your measure:


  1. Preheat the oven to 300°F and have two ungreased baking sheets ready.
  2. Whisk together the flour and salt; set aside.
  3. 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.
  4. Stir in the dry ingredients.
  5. 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.
  6. 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.
  7. Remove the stamp, tapping the edge firmly against the pan if the dough happens to stick.
  8. Remove any excess dough if necessary or desired; it’s easy enough to neaten up edges once the cookies have baked.
  9. Bake the cookies until they're a light golden brown around the edges (their tops will still be pale), about 18 to 22 minutes.
  10. Remove the cookies from the oven, cool them for a minute or two, then transfer them to a rack to cool completely.
  11. Store leftover cookies in an airtight container for up to 5 days; freeze for longer storage.