Ingredients: |
Ingredients: 1/2 cup butter, softened
1/3 cup sugar
1 egg yolk
1/4 cup milk
1/4 tsp. vanilla extract
2 cups flour
1/2 tsp. baking soda
Filling:
1/2 cup seedless raspberry jam
1 egg white, unbeaten
3/4 cup almond paste (1/2 lb.)
1/3 cup sugar
1 tsp. vanilla extract
3 tbsp. butter, softened
3 eggs
a few drops of green food coloring
Frosting:
6 tbsp. butter, softened
2 oz. unsweetened chocolate
1/4 cup half & half
2 cups powdered sugar
1 tsp. vanilla extract
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Directions: |
Directions:In a large bowl, cream the butter for 2 minutes. Add sugar, a little at a time. Add vanilla; mix well. Add egg yolk and milk; mix well. Slowly add the flour and baking soda to form a soft dough that can be spread with your hands. Lightly grease a 10x14-inch jelly roll pan. Spread the dough onto the pan, using your hands to pat it down. Make sure the dough comes up the sides of the pan. Place into the refrigerator while preparing the fillings. With a fork, beat the raspberry jam until smooth. Put aside. In a large bowl, cream the almond paste and the egg white. Gradually add the sugar, vanilla, butter and three eggs; beating after each addition. Add a few drops of green food coloring; mix well. Take the pan of dough out of the refrigerator and spread it with the raspberry jam. Pour the filling over everything, trying not to disturb the jam. Bake in a preheated 350º oven for 25 to 30 minutes or until the dough feels just firm to the touch. Remove from the oven and cool completely before spreading the frosting. Frosting: In a double boiler, melt chocolate and butter. Add the sugar and cream; mix well. Cook for 10 minutes. Remove from the heat and add vanilla. Stir well and spread over the cooled cookies in the pan. Cut into diamond shapes or squares. |
This recipe for Holiday Marzipan Slices is from