Orange Marmalade Cookies Recipe Giada

ORANGE MARMALADE COOKIES

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.

ORANGE AND NUT SQUARES

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.

PORK WITH SWEET ONION MARMELLATA

Steps:

• For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.
• Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.
• About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.

ORANGE-CHOCOLATE COOKIES

Steps:

• In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of the bowl occasionally. Beat in egg yolk and orange peel. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
• On a lightly floured surface, roll dough to 1/2 inch thickness. Using a 1 1/2-inch round cookie cutter, cut into rounds. Press your thumb into center and fill with 1/4 teaspoon orange marmalade.
• Bake on parchment-lined baking sheets in a 375-degree oven for about 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. In a small saucepan, melt chocolate and shortening over low heat. Dip half of each cookie in chocolate mixture. Place cookies on rack to set.

DOUBLE CHOCOLATE HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, dust with 1/4 cup flour and set aside.
• In a medium bowl, combine the sugar, butter, orange marmalade, orange zest and salt. Using a handheld mixer, beat on medium speed until the mixture is smooth, light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the remaining 2 cups of flour, cocoa powder and baking powder and beat until just blended. Using a rubber spatula, stir in the chocolate chips.
• On the prepared pan, form the dough into a 3-by-13-inch log. (Using a small offset spatula or dusting your hands with flour will help keep the dough from sticking to your hands.) Bake until the log is firm to the touch, cracked on top and looks dry, about 35 minutes. Cool for 30 minutes on the tray.
• Place the log on a cutting board and using a serrated knife, cut the log on a diagonal into 1/2-inch slices. Arrange the biscotti cut-side down on the tray. Bake until they are a dry and fragrant, an additional 20 to 25 minutes. Transfer the biscotti to a cooling rack and cool completely.

SOFT ORANGE MARMALADE COOKIES

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.

NEIMAN MARCUS' ORANGE MARMALADE COOKIES

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.

MANDARIN ORANGE MARMALADE COOKIES

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.

ORANGE MARMALADE COOKIES

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.