It was during what seemed like an almost endless project - moving, that I unearthed a tray that belonged to my Grandmother. It inspired me to get out into my new kitchen and get busy figuring out how to run the oven so I could fill that tray up.
Baking something familiar seemed like the best choice as I would be shuffling through cupboards and hunting for absolutely everything. Marmalade Cookies with a dusting of powdered sugar – just the ticket!
It is a good thing the dough needed to be refrigerated for a while because it took some time to figure just how to set the oven temperature! Well, it worked just fine and I am glad it did. These cookies are subtly sweet, flakey, easy to make, and just plain good. I used lemon zest, but I have made them with orange zest and love them just as much.
Orange Marmalade Cookies
Yield: approximately two dozen cookies
3-2/3 cups flour
1-1/2 teaspoons baking powder
1 pinch salt
8 ounces sour cream (not low or reduced fat)
2 sticks + 1 tablespoon unsalted butter
1-1/2 tablespoon powdered sugar
zest of one lemon or one small orange
18 ounces orange marmalade
¼ cup powdered sugar for dusting
In a large bowl, mix flour,salt, and baking powder together, then add butter, citrus zest, sour cream, and powdered sugar mix until dough is formed. For tender crust, do not over mix. Wrap in plastic wrap and cool in refrigerator for four hours.
Cut dough into 5 equal pieces and roll on a floured surface. Roll into a circle shape of approximately 8”-9” x 1/8” thick. Cut into eight pieces. Place wedges on a lightly greased cookie sheet. Add approximately 1 teaspoon of marmalade on the widest end and roll up widest to narrowest end.
Bake at 350 for 15-18 minutes until very lightly browned. Dust with powdered sugar while they are still warm.