Carla Wells' Spicy Orange Marmalade CookiesContributed by Carla Wells
(cookies, Timber Cove, orange)
Yield: 3 - 4 dozen
Cook Time: 15 min. @ 350°F.
- Check cookies after 12 min. They should be light brown. They may have very, very slightly brown edges...or not.
- Make and refrigerate the icing first.
2 - 3 cups powdered sugar
2 - 3 Tablespoons orange juice
2 or 3 teaspoons fresh orange zest
- Make the icing first and put in refrigerator.
- Stir all ingredients together until thick and shiny. You want the icing to be thick enough to stay on top of the cookies. You donít want it thin like a glaze that you would pour over a bundt cake to run down the sides.
- Tips: So start with 1½cups sugar and 2 TBS juice. Add more juice if you need to thin it, or more powdered sugar to thicken it.
1 White cake mix
Carla used Pillsbury Moist Supreme, classic white, pudding in the mix, 15.25 oz
1 Tablespoon pumpkin pie spice
This is a blend of cinnamon, ginger, nutmeg, allspice, mace, and cloves.
1 large egg
½ cup canola oil
½ cup orange marmalade
- Preheat oven to 350°F.
- Put the cake mix in a large bowl. Mix in the spices with a whisk. Move mixture to one side of bowl.
- On the other side of the bowl mix the egg, oil and marmalade. Then mix all together.
- Line 2 or 3 baking sheets with parchment paper.
- Drop approximately a rounded tablespoon of dough on the sheets. Tip: You can spray cooking spray on the dipping spoon.
- Bake for approximately 15 min. Check cookies after 12 min. They should be light brown. They may have very, very slightly brown edges...or not.
- Let the cookies cool completely before putting on the icing.
- Loosen the cookies from the parchment paper with a metal pancake turner before icing, but leave them on the parchment paper to catch any drips while icing them.
- Variation: You can put the icing in a plastic zipper bag, cut a tiny hole in one bottom corner of the bag, and apply the icing as if you were using a piping bag and applicator tip.
- After icing hardens, move to serving plate.