Neiman Marcus' Orange Marmalade Cookies

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.

• Total Time: 1 hrs
• Prep Time: 40 mins
• Cook Time: 20 mins

Ingredients:

Yield: 36 cookies

For The Cookies

• 3 cups flour , all purpose
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ 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
• ¼ cup orange juice
• 1 teaspoon lemon juice
• 3 tablespoons butter , unsalted and softened
• 3 cups confectioners' sugar , icing sugar
• 1⁄8; teaspoon salt

Directions:

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