Prep 40 mins
Cook 20 mins
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.
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
- 2 teaspoons orange zest, grated
- 1 teaspoon lemon zest, grated
- 1⁄4 cup orange juice
- 1 teaspoon lemon juice
- 3 tablespoons butter, unsalted and softened
- 3 cups confectioners' sugar, icing sugar
- 1⁄8 teaspoon salt
- Preheat the oven to 300F; and generously butter a cookie sheet.
- Sift together the flour, baking soda, and salt into a bowl and set aside.
- In 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.
- Add the eggs and mix well, add the reserved dry ingredients and the marmalade and mix thoroughly.
- Drop dough in 2 tablespoon amounts onto the prepared cookie sheet.
- Bake for about 20 minutes or until the cookies are light brown.
- While the cookies are baking, prepare the icing.
- Combine the orange and lemon zests and juices in a bowl, set aside.
- In a separate bowl, beat the butter on low speed, add 1 cup of confectioners (icing) sugar and blend throughly.
- Add the remaining confectioners sugar, the salt, and the citrus mixture and blend until smooth.
- Remove the cookies from the oven and transfer to a wire rack to cool,.
- Ice the cooled cookies with a butter knife.