Grandma Rose’s Marmalade Cookies

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Now, about those Marmalade Cookies mentioned in the title of this post….

My novel Then, Again is a foodie romance that is dedicated to my grandmothers and all the wonderful food-related memories they gave me while I was growing up. This recipe is one of my favorite cookies. My grandmother, Rose, used to bake them at holidays when I was a child then later sent them to me in care packages while I was away at college. It’s a simple recipe but I bake a lot and have never come across any other recipes that duplicate the taste and texture of these treats. Honestly I don’t even like marmalade but somehow in these cookies it’s wonderful. Try them. Enjoy them. Share them with your family and friends. Taste a bite of my memories.

Marmalade Envelopes
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¾ cup white sugar
½ cup unsalted butter
2 eggs
Small jar of orange marmalade (I use Smuckers brand)
Powdered sugar

Sift together flour, baking powder and salt.
Melt butter and add sugar. Stir until combined. Mix in eggs one at a time. Gradually add flour, stirring slowly until a loose dough is formed. Cover and refrigerate at least 4 hours, preferably overnight.
When ready to bake:
Preheat oven to 375 degrees F.
Sprinkle flour on counter top or rolling surface. Scoop out a large spoonful of dough and roll out using a lightly floured rolling pin.  The dough is fairly delicate and becomes softer as you roll it, so go carefully, be sure to flip it over and flour the surface beneath it each time you flip.
Roll dough to between 1/8 inch and ¼ inch thickness. Use a sharp knife or pizza wheel to cut the dough into squares about 2×2 inches. Place a small spoonful of marmalade in the center of each square and fold the corners in toward the center. Pinch the dough shut at each corner so you wind up with a little sealed pouch.  You may reroll scraps as you repeat the process with all of the remaining dough.
Place each cookie gently on an ungreased cookie sheet approximately 2 inches apart (they will spread while baking).  Bake until just starting to turn golden at the corners (roughly 8-10 minutes). Let sit on cookie sheet for a few minutes then remove to a wire rack to cool completely.
Once cool sift powdered sugar over the top to coat. Store in an air tight container.  When ready to serve you may sprinkle with additional powdered sugar to freshen the look.
Makes approximately 3 dozen cookies.
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3 comments

  1. Yum! Those look good and easy. Thanks for the recipe :)

  2. Bette Hansen says:

    Those cookies look amazing. Will definitely try them during the holiday season. Thanks for the recipe.

  3. Kathy Kamrath says:

    Yum! Those cookies look good. Definitely one to try!

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