{"id":82,"date":"2015-02-22T19:02:42","date_gmt":"2015-02-23T03:02:42","guid":{"rendered":"http:\/\/www.nadynerichmond.com\/dinnerfortwo\/?p=82"},"modified":"2019-01-31T10:51:59","modified_gmt":"2019-01-31T18:51:59","slug":"marmalade-cookies","status":"publish","type":"post","link":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/2015\/02\/22\/marmalade-cookies\/","title":{"rendered":"marmalade cookies"},"content":{"rendered":"<p>Michael made his very first batch of marmalade. \u00a0He wasn&#8217;t prepared for how much marmalade comes out of just a few Seville oranges. \u00a0Half of the marmalade was refrigerated for 24 hours before being canned, the other half was refrigerated for 48 hours. \u00a0The 48-hour marmalade has a lot more depth of flavor and more bitterness than the 24-hour marmalade. \u00a0I started looking for marmalade recipes for our sudden abundance of marmalade, and came across one for <a href=\"http:\/\/www.foodchannel.com\/recipes\/recipe\/orange-marmalade-cookies\/\">marmalade cookies<\/a>. \u00a0I skipped the icing. The cookies are more cake-y than I usually like, but it works with the bite of the marmalade.<\/p>\n<h1>Ingredients<\/h1>\n<ul>\n<li>3 cups all-purpose flour<\/li>\n<li>1\/2 teaspoon baking soda<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1\/2 cup unsalted butter (1 stick)<\/li>\n<li>1 cup sugar<\/li>\n<li>2 eggs<\/li>\n<li>1 cup orange marmalade<\/li>\n<li>1 tbsp lemon or orange liqueur (optional)<\/li>\n<\/ul>\n<p>Preheat oven to 300\u00b0F.<\/p>\n<p>In a medium bowl, Whisk together the dry ingredients.<\/p>\n<p>Cream together the butter and sugar until light and fluffy. \u00a0Add in the eggs one at a time, stirring after each to incorporate. \u00a0Add half of the dry ingredients, then the marmalade, and then the final half of the dry ingredients, stirring after each to incorporate. \u00a0Refrigerate the dough for about 30 minutes.<\/p>\n<p>On a parchment-lined cookie sheet, drop a scant teaspoonful of cookie dough. \u00a0Bake for approximately 20 minutes per cookie sheet, turning the cookie sheet halfway through the baking.<\/p>\n<p>Makes approximately 4 dozen cookies.<\/p>\n<h1>Experiments<\/h1>\n<p>13 Sept 2015: I wanted more marmalade flavor, so I tried doubling the marmalade. \u00a0They taste good, but they flattened as they cooled. \u00a0I think I&#8217;ll try again, but replacing half the butter with shortening. \u00a0There&#8217;s also some great thoughts in <a href=\"http:\/\/www.realbakingwithrose.com\/2005\/12\/fixing_flat_cookies.html\">this thread<\/a>\u00a0for more ideas.<\/p>\n<p>26 Feb 2018: I tried this with strawberry jam (6 3-ounce jars), and with the shortening\/butter ratio that I listed in Sept 2015. This worked out really well: the cookies didn&#8217;t spread. \u00a0However, the cookies also turned out really sweet. \u00a0Cut back on the sugar to 3\/4 cup next time.<\/p>\n<p>29 Jan 2019: I tried out bar cookies based on this. \u00a0I doubled the marmalade, replaced half the butter with shortening, and added 2 cups of chocolate chips. \u00a0It baked in a 13&#215;9 pan at 300 for about 45 minutes (more or less, honestly I wasn&#8217;t keeping track). \u00a0This was a great variation, and tasted even better the next day, so deserves some more time playing with it to get it right.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Michael made his very first batch of marmalade. \u00a0He wasn&#8217;t prepared for how much marmalade comes out of just a few Seville oranges. \u00a0Half of the marmalade was refrigerated for 24 hours before being canned, the other half was refrigerated &hellip; <a href=\"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/2015\/02\/22\/marmalade-cookies\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,25],"tags":[],"class_list":["post-82","post","type-post","status-publish","format-standard","hentry","category-cookies","category-marmalade"],"_links":{"self":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts\/82","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/comments?post=82"}],"version-history":[{"count":8,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts\/82\/revisions"}],"predecessor-version":[{"id":151,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts\/82\/revisions\/151"}],"wp:attachment":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/media?parent=82"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/categories?post=82"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/tags?post=82"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}