These cookies have a generous dose of orange marmalade mixed right into the batter. Cinnamon and clove give them spicy holiday flavor, and a topping of zesty citrus buttercream makes them irresistible!Please note, these cookies bake at a lower temperature than the usual batch of cookies - 300°F.
1/2cupunsalted butter,unsalted butter, room temperature
1cupgranulated sugar
1/2teaspooncloves
1teaspooncinnamon
1teaspoonvanilla extract
2large eggs
1cuporange marmalade
Icing ingredients
2teaspoonsgrated orange zest
1teaspoongrated lemon zest
1/2cupfreshly squeezed orange juice
1teaspoonfreshly squeezed lemon juice
3tablespoonsunsalted buttersoftened
3cupspowdered sugar
1/2teaspoonsalt
Instructions
Preheat oven to 300°F. Line at least two cookie sheets with baking parchment.
Sift together flour, baking soda, salt, cloves and cinnamon into a bowl and set aside. Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on low speed for one minute. Add sugar and vanilla extract, and beat two minutes until light and fluffy. Add the eggs one at a time, beating after each addition. Add the marmalade. With the mixer running on low speed, slowly add the flour and spice mixture. Beat on medium low speed, scraping down sides and bottom of the bowl so that all ingredients are thoroughly mixed. Remove the bowl from the mixer and chill for 30 minutes in the freezer.
Drop cookie dough from a spoon in walnut sized dollops onto prepared baking sheets 1 1/2 inches apart. Bake for 20 minutes, or until cookies are light brown in color. Remove from the oven and cool on sheets for about 10 minutes, then remove to cooling racks. Let cool completely before icing.
For the icing, combine orange and lemon zests and juices in a bowl. In the bowl of an electric mixer fitted with a whisk attachment, beat butter on low speed. Add one cup of the powdered sugar and blend thoroughly. Gradually add the remaining sugar, salt and citrus juice mixture and mix until smooth. Ice cookies evenly with a teaspoon or butter knife and allow icing to set for an hour before serving. You can layer cookies between waxed paper in an air-tight container if you are packaging for gifting.
Notes
Inspired by a recipe from the Neiman Marcus Taste Cookbook.