Marmalade Bites

This recipe is from a  newspaper clipping I found in an old cookbook I inherited from my late mother in law. She put a small note saying these were from the early 1900's.  The paper clipping  was worn and brittle so while copying it to save it, I decided to try these.  This called for orange marmalade, which I used, but you can use any flavor based on the taste of these cookies.  When you first smell and taste these, you are reminded of a meringue cookie.  The cookies are very soft and delicate, and are more cake like.  These were delicious hot out of the oven,and the next day after sitting in a covered container.  The smell is amazing.  This recipe makes a lot, so I froze some of the cookie dough by dropping spoonfuls on to a dish, flash freezing and then dropping the little nuggets into a ziploc freezer bag.   I used a 1/2" cookie scoop and a 1" cookies scoop; I preferred the size, and taste of the 1/2" scoop.  The 1/2" scoop can get you about 50 of these cookies.  These are very soft coming out of the oven; you definitely want to either use foil on the cookie pan with shiny side up, and spray with oil; or use a silicone liner, because they will stick if you don't - think honey like cookies.

Note:   Keep the dough in refrigerator at all times - it really does help

Marmalade Cookies

3 cups cake flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter

1 cup sugar

2 eggs, beaten

1 teaspoon vanilla

3/4 cup marmalade

Preheat the oven to 350.  cover baking sheet with foil, shiny side up.  Coat the foil with vegetable spray or use a silicon liner.

Sift flour, salt and baking soda

Cream butter and sugar in the bowl of a standing mixer fitted with paddle attachment.  Add eggs and vanilla. Add sifted dry ingredients and combine.  Add marmalade.  Let dough rest 5 to 10 minutes in the refrigerator. (this step is important, the dough is very soft and sticky - you must let it sit in refrigerator between baking batches)

Drop dough by teaspoons on baking sheet.  These do spread.  Bake 15 minutes (the recipe called for turning them after 7 minutes but these were way too soft; I tried that with the first batch and they tore apart while trying to scoop them up due to how soft and sticky they were, so I let them bake as is for the entire 15 minutes until light brown).

Place baking sheet on a rack and let cook for a few minutes.  Transfer to cookie rack to cool completely.  These are very soft as you lift and place on racks; these cookies will become firer as they cool.    Store between sheets of was paper in a covered container.  

I always consider the recipe a win if Jim does not suggest an alternate idea for next time.  He said these are delicious and he ate quite a few.  They are very rich.