Carla Wells' Spicy Orange Marmalade Cookies
Contributed by Carla Wells

(cookies, Timber Cove, orange)

Carla Wells' Spicy Orange Marmalade Cookies
Carla Wells' Spicy Orange Marmalade Cookies

Yield: 3 - 4 dozen
Cook Time: 15 min. @ 350°F.

Notes:
  • 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.
Icing Ingredients

2 - 3 cups powdered sugar
2 - 3 Tablespoons orange juice
2 or 3 teaspoons fresh orange zest

Icing Instructions
  1. Make the icing first and put in refrigerator.
  2. 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.
  3. 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.
Cookie Ingredients

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

Instructions
  1. Preheat oven to 350°F.
  2. Put the cake mix in a large bowl. Mix in the spices with a whisk. Move mixture to one side of bowl.
  3. On the other side of the bowl mix the egg, oil and marmalade. Then mix all together.
  4. Line 2 or 3 baking sheets with parchment paper.
  5. Drop approximately a rounded tablespoon of dough on the sheets. Tip: You can spray cooking spray on the dipping spoon.
  6. 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.
  7. Let the cookies cool completely before putting on the icing.
  8. 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.
  9. 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.
  10. After icing hardens, move to serving plate.
Enjoy!!