Marmalade Gem Cookies Recipes

CHUNKY ORANGE MARMALADE 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.

SOFT ORANGE MARMALADE COOKIES

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.

SHORTBREAD COOKIES WITH JAM OR JELLY CENTERS

Steps:

• Cream butter and sugar
• Beat in extract
• Gradually blend in flour
• Cover and refrigerate for an hour
• Roll into one-inch balls and place one inch apart on un-greased cookie sheet
• With the end of a wooden spoon make a indention in the ball and fill with jam
• I have used Variety of jams and jellies Raspberry being the best! but Apricot is yummmie too, along with apple, blackberry, blueberry the possibilities are endless.
• Bake at 350 for 14 to 18 minute.

ORANGE MARMALADE RECIPE

Steps:

• Use a vegetable peeler to remove a thin layer of the orange rind off the oranges. Use a sharp knife to julienne the rind and create matchstick pieces. If the pieces of rind are really long, cut them in half so that they're no longer than around 2 1/2 inches in length.
• Now, use the knife to remove the thick white part from the actual oranges, tossing the white parts in the trash. You only want to keep the fleshy orange part of the fruit. Look for the faint white segment lines along the orange, and cut along those lines to divide the whole oranges into individual slices. After you cut the oranges into slices, discard any thick white stem parts (the core of the orange) that may have been stuck to the inside of the slices. Temporarily put the orange slices aside.
• Fill a medium saucepan with 2 cups of water and bring to a boil over high heat. Once boiling, add the julienned orange rind and continue boiling over medium high heat for 10 minutes. Drain the water from the saucepan, then fill the saucepan with 2 cups of water again (keeping the orange rind in the saucepan). Place the saucepan over the stove over high heat and set the timer for 10 minutes (it's okay that it hasn't begun to boil yet when you start the time). One last time, drain the water from the saucepan and then fill with 2 cups water, place over high heat, and set the timer for 10 minutes.
• Drain the water from the saucepan and now, to the rind in the saucepan, add the orange slices, the sugar, the lemon juice, and 2 cups of water. Bring the mixture to a boil over high heat. After about 6 minutes, the contents of the pot should be boiling. Reduce the heat to medium-low so that the mixture is simmering.
• Cook the marmalade for 40 more minutes, giving it a stir every 3 to 5 minutes. You want to stir it frequently to keep the contents from overflowing in the saucepan. After 40 minutes, the marmalade should look a lot thicker, although it still won't be as thick as it will be once it cools. The oranges will be bathing in liquid rather than completely swimming like they were at the beginning. The amount of bubbly foam in the saucepan will be a lot less too. You can test its readiness by pouring some marmalade onto a plate that's been set to chill in the freezer beforehand. Tip the plate on its side and if the marmalade runs a little but stops in its tracks, then the marmalade is ready. If it keeps running, then you marmalade probably needs a little longer (test again in 10 minutes).
• Once the marmalade is ready, stir in the ground cinnamon (optional), then pour the jam into a jar and let it rest on the counter until room temperature. Place the lid on top and chill in the fridge - it will firm up more as it cools.

ORANGE MARMALADE COOKIES

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.

LEMON-MARMALADE COOKIE SANDWICHES

Steps:

• In a mixing bowl beat butter and 1/2 cup sugar with an electric mixer until smooth. Beat in lemon peel and vanilla.
• In a food processor, finely grind flour, nuts, salt and cinnamon. Add to butter mixture and mix just until dough holds together.
• Gather dough into a ball and flatten into a disk. Wrap in plastic and chill for about 1 hour or until firm.
• Preheat oven to 325 degrees F. Butter cookie sheet.
• Roll dough on a lightly floured surface to 1/4-inch thick. Cut out cookies with a 3-inch round cookie cutter. Gather scraps into a ball and re-roll to 1/4-inch thick. Cut out cookies, forming total of 12. Transfer cookies to the cookie sheet.
• Using a 1-inch round cookie butter, cut out the center of 6 cookies and remove. Bake about 20 minutes or until golden. Cool on rack for 5 minutes.
• Leaving a 1/8-inch border, spread 1 1/2 teaspoons of marmalade evenly over each cookie without a hole. Sift additional powdered sugar over cookies with holes. Place cookies with holes sugar side up atop jam-covered cookies.

BOOZY MARMALADE SHORTBREAD COOKIES

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.

HOW TO MAKE MARMALADE

Steps:

• Place a small plate or glass dish in the freezer. You will use this later to test the viscosity of the marmalade. Thoroughly wash the oranges and lemon. Thinly slice oranges and lemon, removing seeds as you go. Stack the slices and quarter them. In a large non-reactive pot, combine citrus slices and water. Place the pot over high heat and bring to a boil. Once it comes to a boil, reduce heat, cover and simmer for 30 minutes. Uncover and let simmer an additional 15 minutes or until citrus is very soft, stirring occasionally.Raise heat and mixture to a boil. Add sugar to citrus mixture and mix until well combined. Let boil until mixture reaches 223ºF on a candy thermometer, about 30 minutes. Keep a close eye on the marmalade. The mixture should darken in color. Test the doneness of the marmalade by placing a small amount of the marmalade on the chilled plate and letting it sit for 30 second. The mixture should turn into a soft gel and move slightly. If it is runny and thin, let it continue to boil until it reaches desired consistency. The marmalade is now ready for canning.

MARMALADE COOKIES

Steps:

• 1. Fluff the flour, salt and baking powder together in a bowl with a whisk. Set aside.
• 2. Cream butter and sugar. Add the egg and grated orange or lemon zest. Add the powder orange or lemon juice and mix in. Add the marmalade and the beat until light.
• 3. Add the flour mixture to the butter mixture and mix well.
• 4. Grease cookie sheets. Preheat oven to 400*. Drop by a teaspoon the dough on to prepared cookie sheets. Bake until lightly golden brown. Let set on cookie sheets a few minutes then remove to cut paper bag to cool completely. Sprinkle with powdered sugar.
• 5. I have made a Lime Marmalade and use this recipe for Lime Marmalade cookies. You can use any Marmalade, fruit butter or Jam you like. Try using Cranberry Marmalade for the holidays.

MARMALADE GEM COOKIES

Steps:

• Using electric mixer, beat unsalted butter, powdered sugar and minced orange peel in large bowl until fluffy. Add ground pecans, vanilla extract and salt, and beat 30 seconds. Add flour and stir until just combined. Cover and refrigerate cookie dough 1 hour. Position racks in top and lowest thirds of oven and preheat to 350 F. Working in batches, pinch off pieces of dough and roll into 1-inch balls. Place balls in ungreased cookie sheets, spacing 1 inch apart. Press thumb into center of each ball to form well. Spoon some marmalade into each well. Bake cookies until golden brown, about 20 minutes. Transfer cookies to racks and cool. Cookies can be prepared 1 week ahead. Store at room temperature in airtight container.