Butter Marmalade Thins – an icebox cookie

This simple cookie relies on just butter and marmalade for flavor.  Butter really is important for this one, rather than margarine, and use unsalted butter for best results.  This recipe seems like a big batch, but the genius app for this cookie is to keep a couple of rolls of wrapped dough in the freezer, ready to slice and bake for lovely warm cookies in 15 minutes.  And using your own marmalade, well, what could be better?

3/4 lb. unsalted butter

2 c. white sugar

2 eggs

5 tbsp marmalade (try using lemon marmalade!)

scant 1/2 tsp salt

5 c flour

2 tsp baking powder

Soften butter to room temperature.  This is a good time to use your stand mixer.  Cream butter until light, add sugar, mix, then add eggs and marmalade.  Mix well.  Mix dry ingredients, and add to wet dough in stages.  Form dough into rolls about 1″ across, wrap well in plastic wrap, and chill or freeze. Preheat oven to 350 F.  Slice dough into rounds about 1/4″ thick, and place on a lightly greased cookie sheet.  Bake about 15 minutes, or until lightly browned on the edges.  Dough spreads little as it bakes, but leave at least 1/2″ between slices.

Buter Marmalade Thins, an icebox cookie

Butter Marmalade Thins, an icebox cookie

 

 

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