Marzipan Peaches2 packages (7 ounces each) almond paste, room temperature1. In a large bowl, crumble almond pastry with fingers. Add butter, beating with electric mixer until smooth. With mixer on medium speed, beat in sugar, eggs and vanilla, until light and fluffy. 2. Gradually add flour and salt, beating until thoroughly blended. Divide dough into 4 equal portions. 3. Each portion equals 1/4 recipe. Shape each portion into a 6-inch diameter disk. 4. Use dough immediately as recipe directs or wrap and refrigerate at least 1 hour. 5. To bake cookies, preheat oven to 350 degrees. Prepare peach sugar, set aside. 6. Shape dough into 3/4-inch balls. Roll balls in peach sugar, coating completely. Place 1 1/2 inches apart on ungreased baking sheets. 7. Bake 12-14 minutes or until bottoms are golden. Remove cookies from baking sheets; cool on racks. 8. Attach a gumdrop piece to each cooled peach cookie with a clove stem. Makes about 60 1-inch cookies. Mary Ann Lary, 443 Jefferson Ave., Sharon |
