Orange Marmalade Cookies

In our garden in Cochabamba is a magical orange tree. Magical because of the astonishing amount of fruit it produces, magical because of the intense vivid flavor of not only the juice but also the peel. These oranges make the most amazing orange marmalade, I can taste the sunshine in every bite.

When I bring back a jar of that marvelous homegrown, home-made orange marmalade to Houston, it is too precious to use in these cookies. But the cookies are also so delicious that I use store bought orange marmalade to make them. When our Cochabamba marmalade is gone, these cookies are a flavor from home.

Variations

  • For an extra-special treat, I dip the cookies (baked and cooled) in chocolate. I melt about 4 ounces semi-sweet chocolate with 1 tablespoons of butter or cream. Place the cookies on a silpat or well-buttered cookie sheet until the chocolate hardens.
  • Or add chocolate chunks into the batter
Orange Marmalade Drops
Print Recipe
Servings
36 - 40 cookies
Servings
36 - 40 cookies
Orange Marmalade Drops
Print Recipe
Servings
36 - 40 cookies
Servings
36 - 40 cookies
Ingredients
Adjust servings: cookies
Units:
Instructions
  1. Preheat oven to 350. Grease cookie sheets.
  2. Beat butter until soft, gradually add sugar beating until light and creamy.
  3. Mix in eggs until creamy, add marmalade and mix just until blended together.
  4. Sift flour with baking powder. Stir sifted ingredients into butter mixture.
  5. Drop the batter from a teaspoon onto a greased cookie sheet.
  6. Bake about 8 minutes.
  7. If using chocolate, once the cookies are completely cool, melt chocolate with 1 tablespoon butter or coconut oil. Dip cookies in melted chocolate and place on a silpat until chocolate is solid.
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