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
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.
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 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
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.
CHOCOLATE-ORANGE MARMALADE BROWNIES
Chocolate and orange together -- one of my favorite flavor combinations. I found this recipe after a neighbor gave me a gift of some homemade orange marmalade, way too much for us to have on toast alone.
Provided by Mirj2338
Categories Bar Cookie
Time 55m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Spread the nuts in a large, shallow baking pan and toast in the oven about 8 minutes, or until lightly toasted.
- Remove and cool, then break them into pieces and reserve.
- Grease a 13x9 1/2-inch baking pan with 1 teaspoon of the butter.
- In the top of a double boiler, over simmering water, place the remaining butter and the chocolate.
- Cover and heat until the chocolate is almost completely melted.
- Remove from the heat.
- Uncover and stir until smooth.
- Add the marmalade, stirring until it has melted and combined with the chocolate.
- Stir in the vanilla extract and orange extract and set aside until it is warm, but no longer hot.
- Sift the flour and salt and reserve.
- In the bowl of a mixer or by hand, beat the eggs until frothy.
- Add the sugar and beat until light colored and thickened (about 5 minutes).
- With the mixer on low, add the warm chocolate mixture, scraping the bowl and beating the mixture for a few seconds to combine.
- Add the flour and salt.
- Scrape the bowl and beat just until the flour has been combined.
- Do not overbeat.
- By hand, stir in the nuts and pour the batter into the prepared pan, smoothing it out with a spatula.
- Bake about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan.
- Cut into 18 3x2 inch brownies and serve or wrap individually in plastic wrap.
- Full flavor develops after 24 hours.
- Serve alone or topped with ice cream.
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