Spiced Orange Crumble Cookies Recipes

SPICED PLUM CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place plums in a baking dish. Add 1/4 cup sugar, orange zest, orange juice, cinnamon, and nutmeg; toss to mix.
• Bake in the preheated oven for 5 minutes.
• Meanwhile, combine flour and salt in a mixing bowl. Add chilled butter and rub it in with your fingertips until the mixture resembles bread crumbs. Stir in remaining sugar.
• Remove plums from the oven and scatter topping evenly over top. Return to the oven and bake until golden brown, 25 to 30 minutes. Serve hot.

ORANGE SPICE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat both sugars, 1/2 cup plus 2 tablespoons butter, and cream cheese together until creamy, at least 5 minutes. Add egg and mix well. Mix in molasses. Mix in vanilla, orange, and maple extracts.
• Stir flour, orange zest, cinnamon, baking soda, salt, cloves, and nutmeg together in another bowl until well combined and no clumps of zest remain. Add the dry ingredients to the wet ingredients and stir together just until incorporated; don't overmix.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

SPICED ORANGE CRUMBLE COOKIES

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.