Marzipan Shortbread Cookies

1. Stage

Chill the cookie stamp: Place your cookie stamp in the freezer to chill while you make the dough.

2. Stage

Preheat the oven: Set an oven rack in the middle and another in the bottom third of the oven. Preheat the oven to 350ºF. Line two baking sheets with silicone baking mats or leave them unlined. Don’t use parchment paper—it will make it difficult to lift off the cookie stamp.

3. Stage

Cream the butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on high speed for about 2 minutes until fluffy. Using a rubber spatula, scrape down the sides and bottom of the bowl.

4. Stage

Add the almond paste and almond extract: Add the almond paste and almond extract and cream for 2 more minutes. There may be little bits of almond paste strewn throughout the dough—this is fine.

5. Stage

Mix the dry ingredients: In a large bowl, combine the flour, cornstarch, and salt, and stir to combine.

6. Stage

Combine all ingredients: Using a rubber spatula, scrape down the sides and bottom of the bowl with the butter mixture again. Add half of the flour mixture. Mix on low speed until just absorbed, 15 to 20 seconds. Scrape the bowl one last time. Add the rest of the flour mixture, and mix on low speed once again, for 15 to 20 seconds. If the dough looks dry and crumbly, add 1 tablespoon of water and mix on low speed until incorporated.

7. Stage

Form the cookies: Use a 2 1/2-tablespoon cookie scoop to scoop the dough into 24 portions. Roll each into balls between the palm of your hands. Place 6 to 8 of the balls on each baking sheet, spacing them at least 2 inches apart. You’ll bake the cookies in two batches.

8. Stage

Stamp the cookies: Dip the chilled cookie stamp into some flour, then tap off the excess. Firmly press the cookie stamp straight down onto a ball, just until the dough has spread out about 1/8 inch outside of the stamp. To lift off the cookie stamp, gently rock it back and forth as you lift. Repeat this process, dipping the stamp into flour, tapping off excess flour, and stamping each cookie, until they are all stamped. If you’d like, you can use a paring knife to trim off the excess dough around the cookies for cleaner edges, but it’s not necessary.

9. Stage

Chill the cookie stamp again: Place the cookie stamp back in the freezer so it will be cold for the second batch.

10. Stage

Bake the cookies: Bake the cookies for 9 to 11 minutes, rotating the baking sheets and switching their positions in the oven halfway through baking. The cookies are done when they are just turning golden brown around the edges.

11. Stage

Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes. Use a spatula to transfer them to cooling racks. Let them cool completely, about 1 hour