MANDARIN ORANGE MARMALADE COOKIES
A tasty little cookie that comes from the about.com site. I have made this once (today actually lol) and used semi sweet chocolate and added a teaspoon of orange extract....very very good. Prep time includes chilling time for dough.
Provided by JanetB-KY
Categories Drop Cookies
Time 1h33m
Yield 3-4 Dozen Cookies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1583.3, Fat 67.2, SaturatedFat 40.9, Cholesterol 195.9, Sodium 635.2, Carbohydrate 233.6, Fiber 4.9, Sugar 140.4, Protein 18.5
ORANGE MARMALADE COOKIES
I have not tried these cookies. I'm posting this for safe keeping. I found this recipe in The Breakfast Book. This is an old fashioned cookie that is rather thick and chewy with plenty of tasty orange marmalade in it. These cookies can make splendid dunkers with coffee.
Provided by internetnut
Categories Drop Cookies
Time 27m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
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.
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
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
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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