Marmalade Cookies Recipes

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 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 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:

• 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.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Brush an 8-inch square baking pan with canola oil. Beat the egg whites and granulated sugar with a mixer until stiff peaks form, about 8 minutes.
• Meanwhile, whisk both flours, the almonds and baking powder in a bowl. Beat the egg yolks in a large bowl. Whisk 1/2 cup oil, the orange and lemon juices and the marmalade into the yolks until combined. Stir in the dry ingredients, then fold in the beaten egg whites until just combined. Add the raisins, if desired.
• Transfer the batter to the prepared pan. Bake until the cake is golden and springs back when touched, about 30 minutes.
• Meanwhile, make the syrup: Bring 3/4 cup water and the granulated sugar to a boil in a saucepan; squeeze in the orange juice and add the peel. Simmer until syrupy, about 20 minutes. Cool slightly.
• Pour the syrup over the cake while both are still warm. Cool completely, then cover with plastic wrap and let soak overnight. Cut into squares and top with confectioners' sugar and/or almonds.

Steps:

• Wash the oranges and lemon, cut in half and squeeze out the juice. Remove the membrane with a spoon, put it with the seeds, and tie them in a piece of cheesecloth. Soak the bundle for 30 minutes in cold water. Slice the peel finely. Put the peel, orange and lemon juice, bundle of seeds, and the 2 1/4 cups water in a non-aluminum bowl or saucepan and leave overnight.
• Bring everything to a boil, reduce heat to low and simmer gently for about 1 hour, until the peel is very soft and liquid is reduced by half. Squeeze all the liquid from the cheesecloth bundle and discard it. Add the sugar and stir until dissolved. Increase the heat, bring to a boil, and cook until the jell point, about 5 to 10 minutes. To test the jell point, a sugar thermometer should register 220 degrees F, or put a little marmalade on a cold saucer and place in freezer for a minute. The marmalade should feel set and wrinkle when you push it.
• Pour into sterilized jars. Cover, seal and store in a cool, dark place.

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:

• Take the 6 citrus fruits and wash well, removing any blemishes.
• Cut into quarters, and place in a food processor.
• Chop until finely ground, skin and all.
• For an optional extra add some crystallized ginger.
• Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
• It splatters, so be careful.
• This quantity fills about 5 x 340 gram jars.
• Do not double the ingredients, rather make two batches.
• It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.

Steps:

• Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the marmalade.
• Halve and juice the oranges. You should have about 2 cups. Place the juice in a large pot. Using your fingers, remove the membranes and seeds from the hollowed shells and tie them up in a piece of cheesecloth. Add the cheesecloth filled with the membranes and seeds to the pot containing the juice.
• Cut the peel of the oranges into matchsticks. Put the strips of peel into the pot with the juice and the cheesecloth containing the membrane and seeds. Pour over 4 cups water, or enough water so that the water and juice cover the strips of peel (it will depend on the size of your pot). Bring to a boil and then simmer gently until the peels are soft and tender, 45 to 60 minutes.
• Allow to cool until the bag of membranes and seeds is cool enough to squeeze, about 20 minutes (be careful, it will be hot!). (You can also cover it and leave the marmalade to sit in the refrigerator overnight.) Once cooled, squeeze the pectin-packed cheesecloth until "dry." Discard. Add the sugar and salt and stir well until dissolved.
• Return the peels and liquid to the heat. Bring to a boil over high heat until the marmalade reaches the jelling point, 220 degrees F on an instant-read thermometer, 15 to 20 minutes. The peels will be shiny and glass-like. (If you don't have a thermometer, you can also dribble a few drops of the marmalade on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the marmalade, it's ready. If not, check it every 5 minutes or so.)
• While the marmalade is cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
• Place 4 clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the marmalade, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
• Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 10 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of marmalade at room temperature for up to 1 year. Once the marmalade is opened, store in the refrigerator for up to 1 month.

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:

• 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.

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.