This is a cookie that I learned at my pastry course earlier this year. It was one of my favourites. It’s beautiful, festive, delicious and has a cool name! It looks like a railroad track, hence the name Eisenbahner, which means railroad man in German. When I did a google search, almost all the recipes for this cookie are in German. So, I think it’s a great idea to share this in our Canadian Food Creatives and the Canadian Christmas Cookie Exchange round-up. There are 3 parts to this cookie, the base, the marzipan paste and the jam. Yes, it may seem a little complicated, but it’s definitely worth all the work. Hope you enjoy the ride !

Makes about 12 cookies

For the cookie base

• 120 g cold unsalted butter
• 60 g granulated sugar
• 1 egg yolk
• 170 g cake and pastry flour

For the marzipan paste and jam 

• 200 g marzipan
• 20 g unsalted butter, softened
• 30 g icing sugar
• 30 g honey
• 1 egg white
• 100 g raspberry jam (You want the jam to be hot and runny, so you can put it in a bowl and sit in a hot water bath for a few minutes before using)

1. To make the cookie base, mix together cold butter and sugar using a wooden spoon until no more lumps
2. Add egg yolk, mix until blended
3. Add flour all at once, mix then transfer onto a table or counter and gently knead dough together (do not overmix, just work until ingredients are mixed in)
4. Wrap with plastic wrap, refrigerate for at least 2-3 hours or overnight
5. To make the marzipan paste, mix together marzipan, softened butter, icing sugar and honey into a thick paste (I found it easier to mix them with hands)
6. Add egg white, mix until it has a stiff piping consistency (it looks like mash potato and you may not need the whole egg white)
7. Put in piping bag with a star tip
8. When ready to bake, preheat oven to 325ºF
9. Take dough out from fridge and knead gently on a floured surface until pliable
10. Roll it flat, about 0.3 cm in thickness (it’s OK if it cracks a little, just patch it back together)
11. Cut into two 6 cm x 25 cm rectangles
12. Bake on a cookie sheet lined with parchment paper until edges just starting to brown, about 8 minutes
13. Cool, then brush a thin layer of hot jam in between the 2 sheets 
14. Pipe marzipan paste along edges
15. Turn oven up to 425-450ºF at broiler setting
16. Bake 2-3 minutes just to caramelize the marzipan paste (watch closely, as it can burn very quickly)
17. Cool, then fill centre with hot jam
18. Cool completely, cut into pieces, dust with icing sugar

Original recipe by Chef Marco Ropke at the Vancouver Pastry Training Centre.

Be sure to check out the links below for more cookie recipes from other Canadian Bloggers.  You can also find them on social media using the hashtag #CDNFoodCreatives . Many thanks to Laura Irvin at The Blue Nose Baker , Kacey Joanette at The Cookie Writer and Evelyne Budkewitsch at The Cultureatz for organizing.

• Austrian Husarenkrapferl Cookies by Evelyne at CulturEatz
• Candy Cane Kissed Chocolate Chip Cookies by Fareen at Food Mamma
• Chocolate Candy Cane Biscotti by Amanda at Peppers & Pennies
• Christmas Piñata Cookies by Karin at The Kitchen Divas
• Coconut shortbread Sandwiches by Taylor at The Girl on Bloor
• Crispy Spicy Almond Roccoco Italian Cookie Recipe by Maria at She Loves Biscotti
• Double Chocolate Mint Cookies by Diana at 365 Days of Easy Recipes
• Eggnog Madeleines by Samantha at My Kitchen Love
• Eisenbahner (Railroad) Cookies by Vicky at Tiny Sweet Tooth
• Gluten Free Thumprint cookies by Jenn at One Heart One Family
• Jewish Shortbread Cookie Pie by Jo-Anna at A Pretty Life in the Suburbs
• Nanny’s Molasses Cookies by Laura at Bluenose Baker
• Peppermint Macarons by Cristina at I Say Nomato
• Sablés Bretons with Chocolate Caramel Beurre Salé by Hilary at Cocoa Bean, the Vegetable
• Stained Glass Gingerbread Cookies by Megan at Food & Whine
• Stuffed Double Chocolate Turtle Cookies by Cassie at Crumb Kitchen
• Thumbprint Caramel Shortbread Cookies by Kacey at The Cookie Writer
• Toasted Flour Sablés by Kimberlie at The Finer Cookie
• Triple Chocolate Pistachio Cookies by Marie at Food Nouveau
• Whole Wheat Dark Chocolate Ginger Crisps by Melanie at The Refreshanista