Marzipan Hazelnut Cookies
It’s already been one month since our daughter was born. Okay, you probably know what I’m gonna say now so I better stop with the “I think she’s going to move out tomorrow!” stuff.
And to be honest, we only just got used to each other. The first two weeks I thought I’d go crazy. I do not deal well with sleep deprivation. If The Walking Dead crew would still look for actors, I swear I would have been their best choice. From week three on it got much better. We are very lucky that our kid already realized that her parents do not hang around like zombies if they get some sleep at night. So she lets us sleep. (Okay I don’t want anyone to get the wrong impression. “She lets us sleep” means three to four hours straight. Which is good! It seems that our daughter is a very easy kid, which is totally awesome.) And we don’t spend our days napping but take her out for walks instead. Where she does what? Exactly, she sleeps. Since it’s been getting dark so early and the mornings and evenings are so chilly, I felt the urge to bake cookies.
The cookies are a variation of these cookies, I just used hazelnuts instead of chocolate. Maybe it is weird, but I really like cakey cookies. So these are very cakey and soft. A bit like scones (scookies?), just much smaller. And delicious!
Hazelnut Marzipan Cookies (14-16 cookies)
112 g (1/2 cup) margarine
70 g ( 5 tablespoons) raw sugar
75 g (2.6 oz) marzipan, chopped finely
60 ml (1/4 cup) soy milk
5 drops vanilla essence (or 1 teaspoon vanilla extract)
150 g all-purpose flour (1 cup + 1/4 cup)
25 g cornstarch (3 tablespoons + 1 teaspoon)
1 teaspoon baking powder
1 pinch salt
100 g (3.5 oz) hazelnuts, roasted
Line two baking sheets with parchment paper. Preheat oven to 160°C (325°F).
With a handheld mixer, cream together margarine and sugar, until light and fluffy (2-3 minutes). Add marzipan, soymilk, and vanilla. Beat until well combined. In a second bowl, sift together flour, cornstarch, baking powder and salt. Add to margarine mixture and beat until well combined. Fold in hazelnuts. Divide dough into equal portions. Place on baking sheet and flatten the cookies as they won’t spread. Bake for 12 minutes until the edges start to brown. Let cool on the baking sheet for 5 minutes and transfer to cookie rack to cool completely.
These are best on the day they were baked!