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RECIPE: Chunky Orange Marmalade Cookies

Posted by jenn (My Page) on
Wed, Oct 11, 06 at 22:51

I made these cookies tonight and doubled the recipe. Instead of using two egg yolks, I used one whole large egg. And I used sweet butter instead of shortening. I asked about those substitutions in the Cooking forum and promised I'd share the recipe when I finished. So, here it is.....

Chunky Orange Marmalade Cookies

1/4 cup shortening (I used unsalted butter)
1 egg yolk
1/2 cup orange marmalade
1/2 tsp. vanilla
1 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. BP
1/2 tsp. BS
1/2 tsp. ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans (magazine says "teaspoon" instead of "cup"... has to be an error!)

Combine the flour, salt, BP, BS, cinnamon and nutmeg, set aside.

Cream the shortening, egg yolk, and marmalade until light and fluffy. Beat in vanilla.

Add flour mixture to creamed mixture and mix well. Stir in chocolate chips and pecans.

Drop by tablespoonfuls 2 inches apart on greased baking sheets (I used non-stick pans and didn't grease). Bake at 350 for 12-15 minutes or until lightly browned. Remove to wire racks.

Yield: 2 dozen (my double batch yielded 3 dozen).

Follow-Up Postings:

RE: RECIPE: Chunky Orange Marmalade Cookies

jenn, thanks. I love orange marmalade & will be trying these cookies soon.


RE: RECIPE: Chunky Orange Marmalade Cookies

I love chocolate and orange combined so this one is a cut/paste job!

RE: RECIPE: Chunky Orange Marmalade Cookies

I hope you like them. Another name could be "surprise cookies". They look like chocolate chip cookies, but when you take a bite you get the subtle taste of orange, with spices.

RE: RECIPE: Chunky Orange Marmalade Cookies

Thanks Jen, I'll be trying these soon.


RE: RECIPE: Chunky Orange Marmalade Cookies

I noticed that this recipe doesn't call for any sugar. Is that right? Maybe the orange marmalade replaces the sugar. With my sweet tooth, I just wanted to make sure that these tasted sweet enough. Thanks for any input from more experienced bakers than me!

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