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I've been making these for about 40 years, and they're really fun to do! They'll keep for months in the freezer in a Tupperware or Rubbermaid container ~ perfect to stick into Holiday cookie baskets. I do Sugar Plums, White Chocolate covered Strawberries and other shapes too ~ listed under Marzipan cookies in my recipes (or search by keyword).
FALL FRUIT MARZIPAN COOKIES (actually almond shortbread)
1 cup unsalted butter, softened ........................…...1/2 cup sugar
2-1/2 cups flour ......................................................1/2 to 1 tsp almond extract
Food Coloring (and little dishes with water)
Green decorator icing with leaf tip (squirt type ~ storebought)
chocolate, pumpkin or caramel decorator icing (I used that on the green pears)
colored sugar
Whole cloves
***
Beat butter and sugar in mixer bowl. Then beat in flour and almond extract. Divide into 3 equal parts and tint as desired for fruit. Refrigerate the dough for about 30 minutes.
Preheat oven to 300. Line baking sheets with parchment paper and set aside.
Tint and shape dough as directed below (before baking). Put on cookie sheets (they don't spread). Bake 20-30 minutes or until set but not brown. Cool on cookie sheet a few minutes before removing to wire rack or paper to cool completely. Cool before using any decorator icing, although I usually go back with a little more diluted food coloring to add more shading when the cookies are still hot.
APPLES: Mix red or green food color into part of dough. Shape into small balls and dip one side into red or green sugar. Insert clove blossom in top for stem end and clove top into bottom for blossom end. Dilute red or green food color with water and brush over apples.
YELLOW PEARS: Mix yellow food color into part of dough. Shape into small balls and then pinch top into cone shapes, rounding narrow end. Insert clove blossom into top for stem and bottom. Dilute red food color with water and brush on "cheeks" of pears. Sprinkle with gold or yellow sugar.
GREEN PEARS: Mix green food color into part of dough. Shape into small balls and dip into green sugar. Then pinch the top into cone shapes, rounding narrow end. Insert clove blossom into top for stem and bottom. Dilute green food color with water and brush on "cheeks" of pears.
PEACHES or APRICOTS: Mix 2 drops each red & yellow food coloring into dough. After baked, highlight with red & yellow food color, diluted with water.
FALL FRUIT MARZIPAN COOKIES (actually almond shortbread)
1 cup unsalted butter, softened ........................…...1/2 cup sugar
2-1/2 cups flour ......................................................1/2 to 1 tsp almond extract
Food Coloring (and little dishes with water)
Green decorator icing with leaf tip (squirt type ~ storebought)
chocolate, pumpkin or caramel decorator icing (I used that on the green pears)
colored sugar
Whole cloves
***
Beat butter and sugar in mixer bowl. Then beat in flour and almond extract. Divide into 3 equal parts and tint as desired for fruit. Refrigerate the dough for about 30 minutes.
Preheat oven to 300. Line baking sheets with parchment paper and set aside.
Tint and shape dough as directed below (before baking). Put on cookie sheets (they don't spread). Bake 20-30 minutes or until set but not brown. Cool on cookie sheet a few minutes before removing to wire rack or paper to cool completely. Cool before using any decorator icing, although I usually go back with a little more diluted food coloring to add more shading when the cookies are still hot.
APPLES: Mix red or green food color into part of dough. Shape into small balls and dip one side into red or green sugar. Insert clove blossom in top for stem end and clove top into bottom for blossom end. Dilute red or green food color with water and brush over apples.
YELLOW PEARS: Mix yellow food color into part of dough. Shape into small balls and then pinch top into cone shapes, rounding narrow end. Insert clove blossom into top for stem and bottom. Dilute red food color with water and brush on "cheeks" of pears. Sprinkle with gold or yellow sugar.
GREEN PEARS: Mix green food color into part of dough. Shape into small balls and dip into green sugar. Then pinch the top into cone shapes, rounding narrow end. Insert clove blossom into top for stem and bottom. Dilute green food color with water and brush on "cheeks" of pears.
PEACHES or APRICOTS: Mix 2 drops each red & yellow food coloring into dough. After baked, highlight with red & yellow food color, diluted with water.
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