As you can see in the previous two posts, my kitchen has turned into a mini orange marmalade factory recently. I decided to experiment with some marmalade and utilize it in a cookie.
These came out great- they’re soft, buttery, tender, and filled with just the right amount of cheery, brightly-flavored homemade Seville Orange Marmalade. Of course, you can always substitute a good quality store-bought marmalade or even another flavor of jam.
I added a tiny dash of orange flower water to my dough. Orange flower water is used in a lot of Mediterranean recipes and has a very perfumed, floral note to it. A little bit goes a long way. If you can’t find it, feel free to substitute some orange-flavored liqueur or use a little more vanilla extract.
We’re in for a winter storm warning until Thursday. They’re forecasting 1-2 feet of snow. Hope everyone is keeping warm and having fun in the snow!
How to make this high altitude adjusted recipe:
Orange Marmalade Cookies
adapted from Martha Stewart Holiday Cookies 2001
- 2 sticks (8 oz) unsalted butter, softened
- ¾ cup sugar
- ½ teaspoon salt
- 3 egg yolks
- ½ tablespoon vanilla extract
- ¼ teaspoon orange flower water or 1½ teaspoons orange liqueur
- 2½ cups all-purpose flour
- ¾ teaspoon baking powder
- About ⅔ cup orange marmalade
- Cream the butter and sugar together until light and fluffy.
- Add the salt.
- Beat in the egg yolks, one at a time, until blended.
- Add the vanilla and orange flower water.
- Add the flour and baking powder all at once, and stir until the dough starts to come together into a ball.
- Divide the dough in half. Place one half on a sheet of parchment paper and cover with another sheet of parchment. Rolling half the dough at a time makes it easier to work with. The remaining half can be kept in the refrigerator until needed.
- Press the dough down with a rolling pin and roll between the two sheets of parchment paper to about ¼” thick.
- Using two circle cutters of different sizes, (I used 3¼” and 2¾” circles), cut out two circles using the larger cutter.
- Use the smaller cutter on one of the circles to make a ring.
- Place the large circle on a parchment-lined baking sheet and put the ring piece directly on top of it along the border to create a little well for filling the cookie with marmalade.
- Repeat with the remaining dough, gently re-rolling the scraps as well. Place the cookies about 1″ apart on the baking sheet.
- Fill each cookie with a heaping teaspoon of marmalade.
- Preheat your oven to 350 F.
- Bake the cookies for 12-13 minutes until the bottoms turn a light golden brown.
- The cookies will firm up a bit as they cool.
- Makes about 1½ dozen cookies, depending on the size.
Note: This recipe was adjusted from high altitude baking. To make at sea level, increase the baking powder to 1 1/2 teaspoons.