Bite-size versions of marzipan cream cake royalty. 433: Princess Cake Cookies

Leftover pistachio marzipan from last week’s mûrier cake + my obsession with mini desserts + a well-timed inspiration video from a friend = adorable fancy cookies!

*Ignore the marzipan wrinkles and focus on the cuteness.* I felt like a mad scientist trying to figure out why the marzipan was oily and splitting when it had been smooth and dry last week. The culprit? Too much extra oil from the pistachios. The fix? More powdered sugar than you want to know.

I just want to boop it on the nose!

Cornstarch bringing lightness to the shortcrust party.

Appropriately room-temperature butter? Who is she?

My favorite kind of playdoh.

It’s giving snowballs.

Mid-bake identity crisis: are they just tartlets?

If we call it shortbread dough and make it thicker, it crosses into deep-dish cookie territory.

Genius move in this recipe – filling the raspberry with jam! No real estate was wasted in these tiny treats.

Soon-to-be buried treasure.

In an effort to make it as sturdy as possible, I definitely over-whipped the cream. C’est la vie!

Good thing it has a stylish green jacket to hide under.

I added a drop of food coloring to get that classic prinsesstårta green.

There was juuuust enough for two circles (plus scraps the got plopped on top of the extra cream and cookies as a bakers tax. Noms.)

All it needs is a little pink ribbon around the bottom like the cake version I made when I was a baby blogger. 🎀

Happy munching!

Recipe from: https://www.foodnetwork.com/recipes/food-network-kitchen/princess-cookies-23063093