Cookies Cravings

Marmalade Shortbread Cookies

Marmalade Shortbread Cookies


  • Servings: 24
  • Difficulty: easy
  • Print

With the entire world at the mercy of a global pandemic, I count myself lucky as it’s allowed for me to bond and spend more time with the little people. And although the state of the world is beyond sad, I find myself feeling thankful that, as a full time working mom, I have been afforded the time to be able to devote the time to this blog. With the time spent working from home, I’ve been able to fall in love with cooking and baking all over again since starting this blogging journey. Marmalade has become a spreadable topping that I’ve come to enjoy as an adult. As a child, I can remember thinking it was weird and that it didn’t taste as good as a strawberry, or raspberry topping on toast. But it’s been since the birth of my youngest that I have discovered just how beautiful it is. My “interest” in orange marmalade stems from an unsuspecting craving that, unfortunately for me, creeped up on me in the middle of the night while feeding my youngest. I didn’t pay too much attention to it, and then the time came were the craving conquered me and I gave in. Fast forward to a few days ago, where another random craving for marmalade and shortbread kicked in. Well, having learned from the last time, I chose not to fight the craving this time and created a beautiful treat that my entire family agreed was a keeper.

Ingredients


2 c. flour
1/4 tsp salt
1 c. softened butter
1 c. icing sugar
1 pkg cream cheese
1/2 c. orange marmalade
Orange zest (to your taste)
1 cap orange extract
2 tsp white sugar
1 tsp vanilla

Directions


Preheat oven to 300; bake 50 minutes.
Line a baking sheet with parchment paper and set aside.
In a mixing bowl, cream together the butter, cream cheese, icing sugar, white sugar and vanilla until smooth.
Next, add the orange zest, marmalade, and orange extract. Continue to mix until fully incorporated, then add the flour.
Remove dough from the mixing bowl, lightly sprinkle with flour, and begin pressing into the baking sheet until, flat and smooth.
With a sharp knife, begin scoring (precut) the dough, also pierce with a fork before placing into the oven, and top with additional marmalade.
Once baked, remove from the oven, continue the scoring process, and allow to cool before transferring to a wire rack

Serve with coffee, or tea and ENJOY!

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