Best Marmalade Gem Cookies Recipes

NEIMAN MARCUS' ORANGE MARMALADE COOKIES

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.

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.

LAMINGTON THUMBPRINT COOKIES

Steps:

• In a bowl, whisk together butter, condensed milk, vanilla, salt, and baking powder until thoroughly combined. Add flour, stirring with a spoon until a dough forms. Cover and refrigerate until firm enough to handle but still tacky and not too stiff, about 30 minutes.
• Preheat oven to 350°F. With dampened hands (to prevent sticking), roll level tablespoons of dough into balls. Toss in coconut, pressing gently to adhere. Transfer to a parchment-lined baking sheet, spaced 1 inch apart. Press each center with a thumb or finger to create a deep indentation.
• Bake until cookies are just set and golden on bottoms but still soft, about 10 minutes. Press down centers again, if needed. Let cool completely on sheet. Melt chocolate in a bowl set over a double boiler, or in a microwave on low. Dip bottoms of cookies in chocolate and return to parchment-lined sheet, bottom-sides down.
• Bring marmalade to a boil in a small saucepan; strain. While still warm, spoon about 3/4 teaspoon into center of each cookie. Refrigerate until chocolate and marmalade are set, at least 30 minutes. Set cookies can be refrigerated in an airtight container up to 3 days.

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.

CHOCOLATE AND ORANGE MARMALADE COOKIES

Steps:

• Preheat the oven to 180C/350F/gas mark 4.
• Line two baking sheets with baking paper.
• Cream the butter and sugar together until light and fluffy.
• Add the orange zest.
• Melt 140 g of the chocolate. Do not allow it to overheat. (over boiling water or CAREFULLY in the microwave oven.).
• Add the melted chocolate to the creamed butter and sugar. Stir in the marmalade and the remaining chopped chocolate.
• Fold in the flour and mix.
• Divide into balls, arrange 5cm apart on baking sheet. Press lightly into flattish rounds.
• Bake for 10 - 12 minutes or until dry and smooth to touch. Cool on a wire rack.