Don't substitute marzipan for the almond paste, because it's a bit too sweet for this buttery, lightly spiced cookie. Look for the almond paste in tubes, such as Odense brand, or in cans, like King Arthur brand.
Cooking Light DECEMBER 2008
1. To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 cup sugar, baking soda, cardamom, and salt in a food processor; process until blended. Add almond paste and butter; process until blended. Combine juice and oil. With processor on, slowly pour juice mixture through food chute; process until dough forms a ball.
2. Divide dough in half. Working with 1 portion at a time, gently press dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll each half of dough, still covered, to a 1/4-inch thickness. Chill 1 hour.
3. Preheat oven to 375°.
4. Working with 1 portion of dough at a time, remove top sheet of plastic wrap; turn dough over. Remove remaining plastic wrap. Cut with a 2 1/2-inch star-shaped cookie cutter into 24 stars; place stars 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 375° for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks. Repeat procedure with remaining half of dough.
5. To prepare icing, combine 2 cups sugar and milk, stirring with a whisk until smooth. Spread about 1 teaspoon icing over each warm cookie; chill 1 hour.
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