Nicole thinks this recipe is from the depression or something because obviously there is no real "marzipan" in here.. the only remotely almond part is in the frosting.
Next time I make these I might put a little almond in the red & green part too, because that's the part that has the texture of marzipan, what with the rice flour and all... although the original way is pretty good too.
1 c. + 2 Tbsp. butter (2 sticks and some change)
1 c. flour
1/4 + 2/3 c. sugar
raspberry jam
2 eggs
2/3 c. rice flour
1/2 tsp. salt
red & green food coloring
1 tsp almond extract
1 1/2 c. powdered sugar
2 T. warm milk
1. Cream together 1/2 c. (1 stick) butter, flour and 1/4 c. sugar. Press into bottom of ungreased 8x8 pan, bake at 350 degrees for 20 minutes. Let cool, spread with a layer of raspberry jam.
2. Beat together 1/2 c. butter, 2/3 c. sugar, and eggs until fluffy. Add in rice flour and salt. Beat well and separate into 2 bowls. Color one red and the other green. Drop small spoonfuls of each color alternately on shortbread base (like a checkerboard pattern?) Bake at 350 for 35 minutes. Cool completely.
3. Frosting: 2 T. butter, almond flavoring, powdered sugar and milk. Beat together and spread over the top of cooled bars.
1 comment:
I remember making these with Mom one year and constantly asking, "When do we put the Marzipan in??" Only to find out the answer is Never! But they're So delicious. They are absolutely in my Top 3 for Christmas Cookies (and I bet you can guess the other two!).
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