Kirsch Marzipan Cookies – German Christmas Cookies

Kirsch Marzipan Cookies
Kirsch-Marzipan Plätzchen
Decorative and dangerously delicious, this jam-filled cookie requires a little bit of skill on part of the baker but will reward cookie lovers with its layers of flavor.
Servings: 40 pieces
Ingredients
  • 7 tablespoons unsalted butter 150g
  • 1 cup confectioner's sugar 125g
  • 5.3 oz raw marzipan 150g
  • 2 fresh eggs
  • 2 egg yolks
  • 1 pinch salt
  • 1/2 vanilla bean
  • 1-1/3 cups flour 150g
  • 1/2 cup corn starch 75g
  • 1/3 cup cherry jam 50g
  • 4 teaspoons Kirsch German cherry liquer
  • 1.8 oz milk chocolate icing 50g, Kuvertüre
Instructions
  1. Preheat oven to 350° F
  2. Mix the butter with powdered sugar and 2 ounces of marzipan. Add eggs, egg yolks, salt and scraped out vanilla bean. Mix in the flour and corn starch. Use a pastry bag or cookie press to place little mounds on a cookie sheet, making sure to leave enough space between mounds. Bake for 15-20 minutes.
  3. Use the left over marzipan and mix it well with the cherry jam and the Kirsch. Spread this mixture on half the cookies and place a second cookie on top. Melt the chocolate icing in double boiler and garnish the cookies.
Kirsch-Marzipan Plätzchen
Decorative and dangerously delicious, this jam-filled cookie requires a little bit of skill on part of the baker but will reward cookie lovers with its layers of flavor.
Servings: 40 pieces
Ingredients
  • 7 tablespoons unsalted butter 150g
  • 1 cup confectioner's sugar 125g
  • 5.3 oz raw marzipan 150g
  • 2 fresh eggs
  • 2 egg yolks
  • 1 pinch salt
  • 1/2 vanilla bean
  • 1-1/3 cups flour 150g
  • 1/2 cup corn starch 75g
  • 1/3 cup cherry jam 50g
  • 4 teaspoons Kirsch German cherry liquer
  • 1.8 oz milk chocolate icing 50g, Kuvertüre
Instructions
  1. Preheat oven to 350° F
  2. Mix the butter with powdered sugar and 2 ounces of marzipan. Add eggs, egg yolks, salt and scraped out vanilla bean. Mix in the flour and corn starch. Use a pastry bag or cookie press to place little mounds on a cookie sheet, making sure to leave enough space between mounds. Bake for 15-20 minutes.
  3. Use the left over marzipan and mix it well with the cherry jam and the Kirsch. Spread this mixture on half the cookies and place a second cookie on top. Melt the chocolate icing in double boiler and garnish the cookies.
Kirsch Marzipan Cookies