Marmalade Cookies Recipes

Steps:

• In a small bowl, cream the shortening, egg yolk and marmalade until light and fluffy. Beat in vanilla. Combine the flour, salt, baking powder, baking soda, cinnamon and nutmeg; add to creamed mixture and mix well. Stir in chocolate chips and pecans., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks.

Steps:

• Preheat oven to 375°F Grease a cookie sheet (I just use parchment paper).
• In a large mixing bowl, cream together the butter and sugar. Add the egg and orange marmalade and mix until thoroughly combined. Add additional marmalade if the batter is too stiff.
• In another bowl, sift together the flour and baking powder. With the mixer running, slowly add the flour mixture to the creamed mixture until blended.
• Drop by spoonfuls on the cookie sheet; do not crowd the cookies as the batter will spread during baking. Bake until the cookies spread out and are lightly browned, 8-10 minutes.
• Cool a minute or two on the cookie sheet before transferring to a wire rack to cool.
• *The original yield was 40 cookies, but I must have made them a little large, because I only ended up with 22.

Steps:

• Preheat the oven to 375. Grease the baking sheets.
• Put the eggs and sugar in a mixing bowl and beat until blended. Add salt, shortening, orange marmalade, lemon zest, and lemon juice. Beat until the dough is throughly mixed. Add the flour and baking powder and beat well. This is a stiff dough. Add the walnuts, stirring well to distribute.
• Drop the cookies by tablespoons onto the baking sheets about 1-inch apart. Bake about 12 minutes, or until the edges of the cookies are golden. Remove from the oven and cool.

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment.
• With an electric hand mixer, combine the butter, granulated sugar and vanilla and beat on medium high until creamy. Show restraint by not eating too much of this mixture before you can make the cookies. Sift together the flour and salt, and then slowly add to the butter/sugar/vanilla mixture, mixing on low speed until just combined (over-mixing will cause the cookies to be chewy and gross). If your name is Alie Ward, eat half this dough mixture. Form the dough into a disk, cover with plastic wrap and refrigerate for 30 minutes.
• Roll the dough between two pieces of plastic or parchment to 1/8 inch thick. Use a 2 1/2- to 3-inch round cookie cutter to cut dough into 36 to 40 rounds, using a smaller cookie cutter to cut a hole in the center of half the cookies. Place the cookies on the prepared baking sheets about 2 inches apart and bake until the edges begin to brown, about 15 minutes. Cool on a wire rack until room temp.
• For the boozy marmalade: Mix the orange marmalade, orange liqueur and bitters in a small bowl until combined. Spread about one tablespoon of the mixture on each whole cookie, placing a cookie with the cutout on top. Sprinkle with powdered sugar and devour the cookies whole.

Steps:

• Preheat the oven to 180C/350F/gas mark 4.
• Line two baking sheets with baking paper.
• Cream the butter and sugar together until light and fluffy.
• Add the orange zest.
• Melt 140 g of the chocolate. Do not allow it to overheat. (over boiling water or CAREFULLY in the microwave oven.).
• Add the melted chocolate to the creamed butter and sugar. Stir in the marmalade and the remaining chopped chocolate.
• Fold in the flour and mix.
• Divide into balls, arrange 5cm apart on baking sheet. Press lightly into flattish rounds.
• Bake for 10 - 12 minutes or until dry and smooth to touch. Cool on a wire rack.

Steps:

• Preheat the oven to 300F; and generously butter a cookie sheet.
• Sift together the flour, baking soda, and salt into a bowl and set aside.
• In a work bowl, add the butter and beat on low speed; add the sugar and continue beating for about 2 minutes, until light and fluffy.
• Add the eggs and mix well, add the reserved dry ingredients and the marmalade and mix thoroughly.
• Drop dough in 2 tablespoon amounts onto the prepared cookie sheet.
• Bake for about 20 minutes or until the cookies are light brown.
• While the cookies are baking, prepare the icing.
• Combine the orange and lemon zests and juices in a bowl, set aside.
• In a separate bowl, beat the butter on low speed, add 1 cup of confectioners (icing) sugar and blend throughly.
• Add the remaining confectioners sugar, the salt, and the citrus mixture and blend until smooth.
• Remove the cookies from the oven and transfer to a wire rack to cool,.
• Ice the cooled cookies with a butter knife.

Steps:

• Cream Crisco and egg together; stir in marmalade.
• Add flour, baking soda, vanilla and walnuts; mix well.
• Drop by heaping teaspoon onto cookie sheets.
• Bake at 375.

Steps:

• Preheat oven to 300 degrees F & Line cookie sheets with parchment paper or silpats.
• Whisk together flour and baking powder in a medium bowl; set aside.
• Place butter and sugar in a large mixing bowl and blend with an electric mixer on medium speed until the mixture appears grainy but well-mixed.
• Add egg and orange marmalade, beating until smooth; reduce mixer speed to low and add flour mixture and mandarin oranges.
• Mix only until combined; do not overmix.
• Fold in white chocolate chips; chill mixture for 30 to 60 minutes to firm up.
• Drop tablespoons of dough onto prepared cookie sheets, placing cookies 1-1/2 inches apart.
• Bake 15 to 18 minutes, until bottoms just begin to brown.
• Let rest on cookie sheets for 5 minutes before using a spatula to move them to racks.
• Cool to room temperature and dust with powdered sugar, if desired.

Steps:

• 1. Fluff the flour, salt and baking powder together in a bowl with a whisk. Set aside.
• 2. Cream butter and sugar. Add the egg and grated orange or lemon zest. Add the powder orange or lemon juice and mix in. Add the marmalade and the beat until light.
• 3. Add the flour mixture to the butter mixture and mix well.
• 4. Grease cookie sheets. Preheat oven to 400*. Drop by a teaspoon the dough on to prepared cookie sheets. Bake until lightly golden brown. Let set on cookie sheets a few minutes then remove to cut paper bag to cool completely. Sprinkle with powdered sugar.
• 5. I have made a Lime Marmalade and use this recipe for Lime Marmalade cookies. You can use any Marmalade, fruit butter or Jam you like. Try using Cranberry Marmalade for the holidays.