Marmalade Almond Shortbread Recipes

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BOOZY MARMALADE SHORTBREAD COOKIES



Boozy Marmalade Shortbread Cookies image

These crisp, flakey shortbread sandwich cookies bring all the elements of a cocktail into cookie form. With orange marmalade, orange liqueur and a dash of bitters to round out the flavor, you'll have your cocktail, and eat it too.

Provided by Food Network

Time 1h15m

Yield 18 to 20 sandwich cookies

Number Of Ingredients 9

12 ounces (3 sticks) unsalted butter, at room temp
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 cup orange marmalade
1 tablespoon orange liqueur, such as Cointreau
2 dashes bitters, such as Angostura
1/4 cup powdered sugar, for sprinkling on top

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.

MARMALADE-ALMOND SHORTBREAD



Marmalade-Almond Shortbread image

Make and share this Marmalade-Almond Shortbread recipe from Food.com.

Provided by Boyz 5

Categories     Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 9

1 cup butter, softened
1/2 cup sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons marmalade jam
1 teaspoon almond extract
15 ml water
45 ml icing sugar

Steps:

  • In mixing bowl, cream butter and sugar; beat in extract.
  • Combine the flour and salt then gradually add to the creamed mixture.
  • Roll into 1-inch balls; place 2 inches apart on greased baking sheets.
  • Using the end of wooden spoon handle, make an indentation in the centre of each ball and fill with jam.
  • Bake at 400°F for 10-12 minutes or until lightly browned; remove to wire racks to cool.
  • Drizzle icing over after cookies have been cooled.

Nutrition Facts : Calories 93.6, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.6, Sodium 69.9, Carbohydrate 11, Fiber 0.2, Sugar 5.1, Protein 0.8

ALMOND SHORTBREADS



Almond Shortbreads image

The word "short" in the recipe title is a promise of melt-in-your mouth tenderness. That's the butter doing its job.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 18 wedges

Number Of Ingredients 8

1/2 cup raw almonds with skins, plus about 18 whole almonds for decorating
2/3 cup sugar, plus more for top
14 tablespoons unsalted butter (7 ounces, 1 3/4 sticks), softened, cut into pieces
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon fine salt
1 1/2 cups all-purpose flour
1 large egg white, beaten

Steps:

  • Preheat oven to 325 degrees F. Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
  • Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
  • Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
  • Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.) Serve. Store in a tightly sealed container for up to 5 days.

ALMOND SHORTBREAD COOKIES



Almond Shortbread Cookies image

Serve these cookies with a cold glass of milk or crumbled over chocolate or vanilla ice cream.

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 30 cookies

Number Of Ingredients 7

1 stick (8 tablespoons) unsalted butter
3/4 cup sugar
1 egg, beaten
1 drop almond extract
1 1/4 cup sifted all-purpose flour, plus extra to dust
3/4 cup ground almonds
Zest of 1 lemon

Steps:

  • In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
  • Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.

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