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Soft Orange Marmalade Cookies

My family likes a soft cookie, and this recipe is one of their favorites. The frosting is so pretty and the marmalade is flavorful, plus it keeps the cookies nice and tender. —Margaret Peterson, Forest City, Iowa
  • Total Time
    Prep: 40 min. Bake: 10 min./batch
  • Makes
    6-1/2 dozen

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1/2 cup orange marmalade
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • FROSTING:
  • 1/2 cup butter, softened
  • 1/4 cup orange marmalade
  • 3 cups confectioners' sugar

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine sour cream and orange marmalade; set aside. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream mixture and mix well.
  • Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool completely.
  • For frosting, in a small bowl, combine butter and marmalade. Gradually beat in confectioners' sugar until blended. Frost cookies.
Nutrition Facts
1 each: 88 calories, 3g fat (1g saturated fat), 11mg cholesterol, 55mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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Reviews

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Average Rating:
  • Ruthie
    Oct 20, 2020

    I am giving it four stars because myfitnesspal.com says its more than 88 calories for serving I'm trying to watch my calories too. On the upside, they are delicious.

  • D.
    Jan 29, 2020

    The first time I made these cookies, I found them rather dry and not orangey enough for me. But I LOVE orange marmalade so I kept fidgeting with the recipe until I came up with something more likeable to my family. Here's what I did: I never use shortening, so instead I used 3/4 cup real, organic butter in its place 3 eggs instead of 2 3 cups of flour was plenty (add about 2 1/2 to start with then slowly add more a little at a time) until the texture is more like you would want it to be. I also added about 1/4 to 1/2 tsp orange flavoring (I buy mine from the Frontier Foods line - best ever taste) The frosting was pretty good the way they listed it here, although I did add a bit more marmalade and a dash of real cream to get the right texture. You hafta play around with the cream and the powdered sugar to get whatever "thickness" you like, just so it's spreadable. Just a few simple changes and now this is one of my family's favorites, even my grands ask for them often. I also used this recipe and substituted everything orange with lemon (flavoring drops, mostly) and it turned out great! I still used the orange marmalade, though.

  • Rosemary
    Jan 15, 2018

    Very dry cookie, more like a scone in texture. Added almond extract to dough for flavor. Added orange zest to icing for more zing. Still not happy with results

  • virginiacoy
    Nov 11, 2013

    Cookies are a little dry. I used Cushman's Honeybell.Marmalade which is sweeter than most marmalades, so flavor was very good. If I make again, I will decrease flour slightly.

  • dak97
    Jun 10, 2012

    I did not like these cookies. They were soft but rather dry and tasteless. Even though they were not over-baked, whenever there was orange peel from the marmalade on the bottom of the cookie it was bitter just from browning. I also did not like the mouth-feel of the frosting. I believe the marmalade gave the frosting it's unusal texture. I will not make these again.

  • barbara goldsmith
    Aug 8, 2010

    No comment left

  • 2annoying
    May 11, 2010

    I thought the cookies were quite tasteless. After taking the first batch out of the oven, I added some orange peel to the rest of the dough. Still wasn't enough flavor, so I added orange extract to the frosting. Overall, I was disappointed.

  • pacionebj
    Jan 8, 2010

    No comment left