Orange Marmalade Cookies with Orange Zest Icing
Orange Marmalade Cookies with Orange Zest Icing requires about 2 hours and 30 minutes from start to finish. This hor d'oeuvre has 410 calories, 3g of protein, and 14g of fat per serving. This recipe serves 36 and costs $1.17 per serving. Plenty of people made this recipe, and 530 would say it hit the spot. If you have icing, confectioners' sugar, orange zest, and a few other ingredients on hand, you can make it. It is brought to you by White on Rice Couple. All things considered, we decided this recipe deserves a spoonacular score of 15%. This score is not so awesome. Try Blood Orange Pound Cake with an Orange Zest Icing, Orange Zest Shortbread Cookies, and Orange Atole (Hot Mexican Corn Drink With Orange Zest) for similar recipes.
Servings: 36
Ingredients:
1/2 t (2g) Baking Soda
3 c (375g) Confectioners' Sugar
2 large Eggs
3 c (375g) all-purpose Flour
Orange Icing
1 t (5ml) fresh squeezed Lemon Juice
finely grated zest from 1/2 a Lemon
1/4 c (60ml) fresh squeezed Orange Juice
1 c (300g) Seville Orange Marmalade (regular Orange Marmalade will work too-Seville Oranges will give a slight bitterness to cookie to offset icing sweetness)
finely grated zest from 1 Orange
1/8 t (1 g) Sea Salt
1 c (200g) Sugar
Cookie Dough
1/2 c (115g) unsalted Butter, room temp.
Equipment:
whisk
bowl
plastic wrap
baking paper
oven
butter knife
wire rack
spatula
Cooking instruction summary:
Combine butter and sugar in a mixer bowl and beat with paddle attachment until light and fluffy. Break eggs in a small bowl, whisk to break up, then incorporate into the butter/sugar mix. Mix in orange marmalade.Sift together flour, baking soda, and sea salt. Gently incorporate into wet mix until just combined. Cover bowl with plastic wrap and refrigerate until chilled (@ 1-2 hrs.)While dough chills, make orange icing. Combine citrus zests, juices, melted butter and sea salt in a bowl. Whisk in confectioners' sugar until well combined and smooth. Cover and set aside.Preheat oven to 300° F. Line sheet pans with baking paper or silpats.Using 2 teaspoons, drop walnut sized cookie dough balls onto prepared sheet pans, spaced about 3" apart. Bake for about 20 min. or until cookies are light brown. Remove from oven, transfer to wire rack and allow to cool completely.After cookies are completely cool, ice them with a small spatula or butter knife.
Step by step:
1. Combine butter and sugar in a mixer bowl and beat with paddle attachment until light and fluffy. Break eggs in a small bowl, whisk to break up, then incorporate into the butter/sugar mix.
2. Mix in orange marmalade.Sift together flour, baking soda, and sea salt. Gently incorporate into wet mix until just combined. Cover bowl with plastic wrap and refrigerate until chilled (@ 1-2 hrs.)While dough chills, make orange icing.
3. Combine citrus zests, juices, melted butter and sea salt in a bowl.
4. Whisk in confectioners' sugar until well combined and smooth. Cover and set aside.Preheat oven to 300° F. Line sheet pans with baking paper or silpats.Using 2 teaspoons, drop walnut sized cookie dough balls onto prepared sheet pans, spaced about 3" apart.
5. Bake for about 20 min. or until cookies are light brown.
6. Remove from oven, transfer to wire rack and allow to cool completely.After cookies are completely cool, ice them with a small spatula or butter knife.
Nutrition Information:
covered percent of daily need
