Orange Marmalade Cookies

I love these! I mean this week was the first time that I ever made them, but I really like them. The icing is awesome too! For these delightful cookies, I tweaked another orange marmalade cookie recipe.

Orange Marmalade Cookies (yields 3-4 dozen)
2 1/4 c. all-purpose flour
3/4 c. spent grain flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened
1 c. sugar
2 eggs, beaten
1 c. orange marmalade

ICING:
3 tbsp. butter, softened
3 c. powdered sugar
1/4 c. orange juice
1 tsp. orange zest
1 tsp. lemon juice
1 tsp. lemon zest

Preheat oven to 300F.

Beat butter on low speed in a stand mixer and add sugar until creamy.  Add eggs and mix well.

Meanwhile, in a seperate bowl, mix together the dry ingredients.  Add in increments into the mixer bowl.  Add marmalade and mix well.

Drop cookie dough by the rounded teaspoon onto a cookie sheet lined with parchment paper.

Bake in a preheated oven for 9 minutes.  Rotate 180F and bake 9 minutes longer until lightly browned.  Cool on pan for a few minutes and then transfer cookies to wire rack to cool completely. 

FOR ICING:

Cream butter and 1 cup of the powdered sugar.  Add the remaining two cups and lightly mix.  Add the zests and juices and finish mixing the icing till everything is throuroughly combined.

Ice the cookies.  I found that one batch of icing was not enough and ended up making a second batch; however I had some icing left over.

Enjoy!

Eggnog Cookies

These cookies are amazing! Seriously. They turned out fabulous! Great for the holidays! The recipe calls for no eggnog, but the combintation of rum and the other ingredients really give it a hint of eggnog flavor.  Adapted from eggnog thumbprint cookies.

Eggnog Cookies (yields 3-4 dozen):
1 1/2 c. all-purpose flour
1/2 c. spent grain flour
3/4 c. butter, softened
1/2 c. white sugar
1/2 c. brown sugar, packed
1 egg
1/2 tsp. vanilla extract

ICING:
1/4 tsp. salt
1/4 c. butter, softened
1 c. powdered sugar
1 tbsp. rum
pinch of ground nutmeg

Preheat oven to 350F.

Combine flours and salt in a small mixing bowl and set aside.

In a medium bowl, cream butter and both white and brown sugars until smooth.  Add egg and vanilla and mix well.  Add flour mixture, mixing by hand until a soft dough forms. 

Roll dough into 1" balls and place on a parchment lined cookie sheet, about 2" apart from one another. 

Bake in preheated oven for 10-12 minutes or until lightly browned.  Cool for a few minutes on the baking sheet and then transfer cookies to wire rack to cool completely.

ICING:
In a small bowl, mix together salt and butter.  Mix in powdered sugar.  Add rum.  Mix till smooth. 
Spread onto tops of cookies, sprinkle nutmeg over top of freshly iced cookies.

Enjoy!