lynnski / LA's Note:
Helen Corbitt, Neimans first chef, developed this recipe back in the 50's; and it's still as good as ever. The secret is to ice the cookies when they have completely cooled; you can spread a thicker layer of icing that sets up well and won't smear. The recipe was adapted from the book, Neiman Marcus Taste.
My Private Note
Units: US | Metric
For The Cookies
- 3 cups flour, all purpose
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, unsalted
- 1 cup sugar
- 2 eggs, large and beaten
- 1 cup marmalade, orange
For the Orange Icing
- 1Preheat the oven to 300F; and generously butter a cookie sheet.
- 2Sift together the flour, baking soda, and salt into a bowl and set aside.
- 3In a work bowl, add the butter and beat on low speed; add the sugar and continue beating for about 2 minutes, until light and fluffy.
- 4Add the eggs and mix well, add the reserved dry ingredients and the marmalade and mix thoroughly.
- 5Drop dough in 2 tablespoon amounts onto the prepared cookie sheet.
- 6Bake for about 20 minutes or until the cookies are light brown.
- 7While the cookies are baking, prepare the icing.
- 8Combine the orange and lemon zests and juices in a bowl, set aside.
- 9In a separate bowl, beat the butter on low speed, add 1 cup of confectioners (icing) sugar and blend throughly.
- 10Add the remaining confectioners sugar, the salt, and the citrus mixture and blend until smooth.
- 11Remove the cookies from the oven and transfer to a wire rack to cool,.
- 12Ice the cooled cookies with a butter knife.
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Nutritional Facts for Neiman Marcus' Orange Marmalade Cookies
Serving Size: 1 (1591 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 156.3
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 2.3 g
- Cholesterol 21.0 mg
- Sodium 92.0 mg
- Total Carbohydrate 29.6 g
- Dietary Fiber 0.3 g
- Sugars 20.8 g
- Protein 1.5 g