Beer makes batters better, meat more tender, and sauces more flavorful.
Marzipan-Topped Oat Cookies
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- #48567
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup butter, melted
1 tablespoon lukewarm water
1 pound store-bought marzipan
1/2 cup apricot preserves
directions
Preheat the oven to 375 degrees F. Butter two cookie sheets.
Stir together the flour, oats, sugar, and salt in a medium bowl. Mix in the melted butter and water.
Roll out the dough on a lightly floured surface to a thickness of 1/4 inch. Use a 1 1/2-inch cookie cutter to cut out the cookies. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.
Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 1/2 inch apart. Bake for 10-12 minutes, or until lightly browned, rotating the sheets halfway through for even baking.
Cool on the sheets until the cookies firm slightly. Transfer to racks to finish cooling.
Prepare the marzipan to the point where it is rolled out to a thickness of 1/4 inch. Cut the marzipan to the same size as the cookies.
Warm the apricot preserves in a small saucepan over low heat until liquid. Spread the preserves over the cookies and arrange the marzipan circles on top.
added by
rnt946
nutrition data
Nutritional data has not been calculated yet.
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