Orange Marmalade Cookies
These are the famous cookies Helen Corbitt made at the Neiman-Marcus restaurant. They are really delicious!
For the cookies:
- 3 cups (15-oz.) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening or unsalted butter
- 1 cup sugar
- 2 large eggs, beaten
- 1 cup orange marmalade
For the orange icing:
- 2 teaspoons grated orange zest
- 1 teaspoon grated lemon zest
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon freshly squeezed lemon juice
- 3 tablespoons unsalted butter, softened
- 3 cups (12-oz.) confectioners’ sugar
- 1/8 teaspoon kosher salt
Preheat oven to 300 degrees. Either butter cookie sheet, line with parchment or use a silpat.
To prepare cookies, sift together flour, baking soda and salt into a bowl and set aside.
Place the shortening in the bowl of an electric mixer fitted with a paddle attachment 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.
Remove the bowl from the mixer and, using a small cookie scoop, drop the cookie dough onto the cookie sheet. Transfer to oven and bake for about 20 minutes, or until the cookies are light brown in color.
While the cookies are baking, prepare the icing. Combine the orange and lemon zests and juices in a bowl.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on low speed. Add 1 cup of the confectioners’ sugar and blend thoroughly. Add the remaining 2 cups sugar, salt and the citrus juice mixture and blend until smooth.
Remove cookies from the oven and transfer to a wire rack to cool. When completely cooled, ice the cookies.
Makes about 36 cookies.
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