CHUNKY ORANGE MARMALADE COOKIES
My mother had this recipe in her cookie collection and she and I began baking these when I was a young teen. There is no sugar among the ingredients, just the subtle taste of marmalade to add sweetness. It's a soft cookie with an interesting combination of orange and chocolate.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 181 calories, Fat 10g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 177mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
SOFT ORANGE MARMALADE COOKIES
My family likes a soft cookie, and this recipe is one of their favorites. The frosting is so pretty and the marmalade is flavorful, plus it keeps the cookies nice and tender. -Margaret Peterson, Forest City, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine sour cream and orange marmalade; set aside. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream mixture and mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool completely., For frosting, in a small bowl, combine butter and marmalade. Gradually beat in confectioners' sugar until blended. Frost cookies.
Nutrition Facts : Calories 88 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 55mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE AND NUT SQUARES
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 12 bars or squares
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F.
- Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool.
- Spread the marmalade over the cookie. Sprinkle with nuts.
- In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.
ORANGE MARMALADE
Provided by Alton Brown
Categories condiment
Time P1DT1h45m
Yield 10 (8-ounce) jars
Number Of Ingredients 4
Steps:
- Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
- While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
- Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
- Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
- Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.
ORANGE-ALMOND THUMBPRINT COOKIES
These bright, cheery thumbprint cookies get their delicate crumb from a mixture of almond flour and confectioners' sugar. Fill their little wells with warm marmalade or the jam of your choice.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h40m
Yield Makes about 6 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F, with racks in upper and lower thirds. In a medium bowl, whisk together both flours and salt. Beat butter with both sugars and zest in a stand mixer fitted with paddle attachment on medium speed until light and fluffy, about 3 minutes. Reduce speed to low; gradually add flour mixture, beating just until a dough forms.
- Scoop dough using a 1 1/8-inch scoop (about 1 1/2 teaspoons); roll into balls and arrange on parchment-lined baking sheets, 1 inch apart. With the tip of your pinkie, create a deep well in center of each ball. Refrigerate 15 minutes.
- Bake 10 minutes. Remove from oven; reshape indentations with the tip of the handle of a wooden spoon. Return to oven; bake until cookies are lightly browned on bottoms and set in centers, 8 to 10 minutes more.
- Let cool on sheets on wire racks 10 minutes. Gently toss in confectioners' sugar to lightly coat; let cool completely. Just before serving or packing, sift more confectioners' sugar over cookies to coat. Bring marmalade to a boil in a small pot. Spoon 1/2 teaspoon into each well. Let stand until marmalade is set, about 15 minutes.
ORANGE MARMALADE COOKIES
Just a simple cookie recipe I found online while searching for recipes that use orange marmalade. My son loved them, as he said they reminded him of the Orange Crescent Swirls (recipe #94879), posted by winkki, that he dearly loves. Results may vary depending on the type of the marmalade you use, and whether it is on the sweet or bitter side. Textures also vary, and if your marmalade is the type that has large pieces of peel, I would suggest chopping them up before mixing in the batter.
Provided by GaylaJ
Categories Drop Cookies
Time 18m
Yield 40 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 52.8, Fat 1.7, SaturatedFat 1, Cholesterol 8.7, Sodium 17.4, Carbohydrate 8.9, Fiber 0.1, Sugar 5.2, Protein 0.7
SPICED ORANGE CRUMBLE COOKIES
Citrus in three forms - fresh zest, juice and preserves - gives buttery baked goods a nice bright flavor. This crisp brown sugar cookie is baked with orange marmalade, then topped with a grating of orange zest after it comes out of the oven for layers of citrus freshness. With a dash of clove and black pepper, it's reminiscent of the piney, spiced scents of winter fir. You'll love the aroma that fills your kitchen while they bake, and enjoy them with tea and coffee.
Provided by Yewande Komolafe
Categories cookies and bars, dessert
Time 1h15m
Yield 16 cookies
Number Of Ingredients 11
Steps:
- Position a rack in the middle of the oven and heat the oven to 350 degrees. Butter a 9-inch springform pan.
- In a medium bowl, combine the flour, almond flour, brown sugar, salt, cloves and black pepper. Rub the butter into the flour mixture using your fingers until small pebbles form. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Pour the cream over the mixture, stir just until combined and squeeze until the dough forms ¾-inch clumps. Transfer a little less than half of the crumble (1½ loosely packed cups/210 grams) to a small bowl and refrigerate.
- Transfer the remaining dough to the buttered pan and flatten into an even layer by pressing into the bottom of the pan with a glass. Bake on the middle rack until the edges are golden brown and begin to pull away from the sides of the pan, about 22 to 25 minutes. Cool in the pan for at least 10 minutes. If you tap the surface of the cookie, it should sound hollow.
- Spread the orange marmalade in an even layer over the surface. Sprinkle the reserved crumble over the top. Return to the oven and bake until the top is golden brown, about 35 minutes. Zest the orange directly over the top while the crumble is still warm. Cool completely in the pan, then run a knife along the edges of the crumble before releasing the sides. Dust with confectioners' sugar, cut into wedges and serve.
NEIMAN MARCUS' ORANGE MARMALADE COOKIES
Helen Corbitt, Neimans first chef, developed this recipe back in the 50's; and it's still as good as ever. The secret is to ice the cookies when they have completely cooled; you can spread a thicker layer of icing that sets up well and won't smear. The recipe was adapted from the book, Neiman Marcus Taste.
Provided by lynnski LA
Categories Drop Cookies
Time 1h
Yield 36 cookies
Number Of Ingredients 14
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.
Nutrition Facts : Calories 156.3, Fat 3.9, SaturatedFat 2.3, Cholesterol 21.1, Sodium 92, Carbohydrate 29.6, Fiber 0.4, Sugar 20.9, Protein 1.5
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