Marzipan Shortbread

• 1 pound Unsalted Butter, Room Temperature
• 1-3/4 cup Sugar
• 2 whole Eggs
• 4 cups Flour
• 1/4 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 2 cups Ground Almonds
• 1 teaspoon Almond Extract
• 6-1/4 ounces, weight Marzipan, Grated

1. This recipe makes about 6 dozen cookies. You can make your own ground almonds by putting whole almonds (blanched or natural) into a food processor and grinding them finely.
2. 1. Cream room temperature butter with sugar to the consistency of whipped cream.
3. 2. Add eggs, beat a few minutes.
4. 3. Sift flour, baking soda and salt, and add that mixture to the creamed mixture - mix until smooth.
5. 4. Add ground almonds, almond extract and grated marzipan. Blend well.
6. 5. Line a jelly-roll pan (or rimmed baking sheet) with wax paper, put mixture into the pan and smooth the top. Cover with wax paper, put in the fridge overnight.
7. 6. The next day, preheat the oven to 375F. Turn the dough out of the pan, and cut into 1" by 2" strips. Arrange them on baking sheets allowing them a bit of space to expand (about an inch of space between each). Bake for 15 minutes or so.
8. 7. Cool on a rack, then store in an airtight container for up to a week.

butter, sugar, eggs, flour, ubc, salt, ground almonds, almond extract

Taken from tastykitchen.com/recipes/desserts/marzipan-shortbread/ (may not work)