Marzipan Butter Cookies (egg-free)

"These Marzipan Butter Cookies are rich with crisp edges and a chewy center. Packed with almond flavor and finished with sugar-coated edges, they’re elegant and easy to make with either homemade or store-bought marzipan. I made these cookies using my Easy Homemade Egg-Free Marzipan. I’ve also used it in this Cherry Marzipan Almond Cake, and it adds such a great flavor. But if you’re short on time, no worries! Store-bought marzipan works just as well. Cookie size Roll the dough into two logs that are 4 inches (10 cm) long and 1 ¼ inches (3 cm) thick. Slice each log into 10 cookies, each about ½ inch (1 cm) thick. Don’t slice them thinner, or the cookies might end up with a brittle texture.. The cookies may appear small before baking, but they’ll spread to about 2 inches (5 cm) wide while baking, so leave space between them on the baking sheet."