Marmalade Chews Recipe
Marmalade Chews Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I live in the heart of citrus country and think this cookie really captures that area's flavor. Orange marmalade, juice and peel give the cookie and frosting a delightful tropical taste.
MAKES:
27 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch + cooling
MAKES:
27 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch + cooling

Ingredients

  • 1/4 cup shortening
  • 1/2 cup sugar
  • 1 large egg
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup orange marmalade
  • 1/2 cup chopped pecans, optional
  • FROSTING:
  • 2 cups confectioners' sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon grated orange peel
  • 2 to 3 tablespoons orange juice

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in marmalade and pecans if desired.
Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-15 minutes or until golden brown. Remove to wire racks to cool.
In a small bowl, combine the sugar, butter and orange peel until blended. Add enough orange juice to achieve spreading consistency. Frost cooled cookies. Yield: about 4-1/2 dozen.
Originally published as Marmalade Chews in Best of Country Cookies 1999, p31

Nutritional Facts

2 each: 116 calories, 3g fat (1g saturated fat), 10mg cholesterol, 48mg sodium, 22g carbohydrate (16g sugars, 0 fiber), 1g protein.

  • 1/4 cup shortening
  • 1/2 cup sugar
  • 1 large egg
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup orange marmalade
  • 1/2 cup chopped pecans, optional
  • FROSTING:
  • 2 cups confectioners' sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon grated orange peel
  • 2 to 3 tablespoons orange juice
  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in marmalade and pecans if desired.
  2. Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-15 minutes or until golden brown. Remove to wire racks to cool.
  3. In a small bowl, combine the sugar, butter and orange peel until blended. Add enough orange juice to achieve spreading consistency. Frost cooled cookies. Yield: about 4-1/2 dozen.
Originally published as Marmalade Chews in Best of Country Cookies 1999, p31

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