Neiman Marcus' Orange Marmalade Cookies

Name: Neiman Marcus' Orange Marmalade Cookies
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 36 cookies
Ingredients: 3 cups flour, all purpose; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup butter, unsalted; 1 cup sugar; 2 eggs, large and beaten; 1 cup marmalade, orange; 2 teaspoons orange zest, grated; 1 teaspoon lemon zest, grated; 1/4 cup orange juice; 1 teaspoon lemon juice; 3 tablespoons butter, unsalted and softened; 3 cups confectioners' sugar, icing sugar; 1/8 teaspoon salt

Submitted by lynnski LA

"Helen Corbitt, Neimans first chef, developed this recipe back in the 50's; and it's still as good as ever. The secret is to ice the cookies when they have completely cooled; you can spread a thicker layer of icing that sets up well and won't smear. The recipe was adapted from the book, Neiman Marcus Taste."

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Ready In:: 1hr
Ingredients:: 14
Yields:: 36 cookies

ingredients

For The Cookies
3 cups flour, all purpose
¹⁄₂ teaspoon baking soda
¹⁄₂ teaspoon salt
¹⁄₂ cup butter, unsalted
1 cup sugar
2 eggs, large and beaten
1 cup marmalade, orange
For the Orange Icing
2 teaspoons orange zest, grated
1 teaspoon lemon zest, grated
¹⁄₄ cup orange juice
1 teaspoon lemon juice
3 tablespoons butter, unsalted and softened
3 cups confectioners' sugar, icing sugar
¹⁄₈ teaspoon salt

directions

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.

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Reviews

These are the best fruit flavored cookies I have ever tasted. Not heavy like other recipes I have tried. Perfect frosting, bursting with zesty flavor.

eb1mom

RECIPE SUBMITTED BY

lynnski LA

Los Angeles, CA

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.

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