Pressed Marzipan Thumbprint Cookies

Pressed Marzipan Thumbprint Cookies

These thumbprints are light and bright like the fresh fallen snow of winter and ornate enough to rival even the loveliest snowflake. The buttery, shortbread-like cookies get a spike of homemade almondy Marzipan, and a dollop of white chocolate filling adds the perfect hint of sweetness to round out their flavor.

Pressed Marzipan Thumbprint Cookies
Makes about 20 cookies
  • ⅔ cup (150 grams) unsalted butter, softened
  • ¼ cup (50 grams) granulated sugar
  • ⅓ cup (100 grams) Marzipan (recipe follows), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • ½ teaspoon (3 grams) vanilla bean paste
  • 2 cups (250 grams) all-purpose flour
  • ¼ teaspoon kosher salt
  • White Chocolate Ganache (recipe follows)
  • Garnish: holiday sprinkles
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add Marzipan, and beat until well combined. Beat in egg yolk and vanilla bean paste.
  2. In a medium bowl, sift together flour and salt. With mixer on low speed, add flour mixture to butter mixture in two additions, beating until combined after each addition.
  3. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for 30 minutes or up to overnight. (If refrigerating overnight, let dough stand at room temperature for about 15 minutes before rolling.)
  4. Preheat oven to 325°F (170°C). Line baking sheets with parchment paper.
  5. Between 2 sheets of parchment paper, roll dough to a ¼-inch thickness. Using a 2¼-inch thumbprint cookie stamp* dipped in flour, cut dough, rerolling scraps as necessary. Place 1 inch apart on prepared pans. Freeze until firm, about 15 minutes.
  6. Bake until bottoms are lightly golden, 12 to 15 minutes. Let cool slightly on pans, about 5 minutes. Remove from pans, and let cool completely on wire racks. Fill centers with White Chocolate Ganache. Garnish with holiday sprinkles, if desired.
*We used Williams Sonoma Thumbprint Cookie Stamps.

PRO TIP: No cookie stamp? No problem! Using a 2-inch fluted round cookie cutter, cut dough. Using a ¼-teaspoon measuring spoon dipped in flour, gently make an indentation in the center of each cookie to create the perfect spot for your ganache.

Makes 1¾ cups
  • 2¼ cups (216 grams) blanched almond flour
  • 1½ cups (180 grams) confectioners’ sugar
  • 1 large egg white (30 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • 2 teaspoons (8 grams) almond extract
  1. In the work bowl of a food processor, place almond flour and confectioners’ sugar; pulse until combined. Add egg white and extracts; process until mixture holds together when pressed between two fingers. If mixture is too dry, add water, 1 teaspoon (5 grams) at a time, until desired consistency is reached. Wrap tightly in plastic wrap, and refrigerate for up to 1 month.

White Chocolate Ganache
Makes about 1 cup
  • 8 ounces (226 grams) white chocolate, chopped
  • ⅓ cup (80 grams) heavy whipping cream
  1. In a medium heatproof bowl, place white chocolate.
  2. In a small saucepan, heat cream over medium heat just until steaming and bubbles form around edges of pan. (Do not boil.) Pour hot cream over white chocolate. Let stand for 3 to 5 minutes; whisk until smooth. Use immediately.


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