Lemon Marmalade Cookie Sandwiches Food

LEMON-MARMALADE COOKIE SANDWICHES

Steps:

• In a mixing bowl beat butter and 1/2 cup sugar with an electric mixer until smooth. Beat in lemon peel and vanilla.
• In a food processor, finely grind flour, nuts, salt and cinnamon. Add to butter mixture and mix just until dough holds together.
• Gather dough into a ball and flatten into a disk. Wrap in plastic and chill for about 1 hour or until firm.
• Preheat oven to 325 degrees F. Butter cookie sheet.
• Roll dough on a lightly floured surface to 1/4-inch thick. Cut out cookies with a 3-inch round cookie cutter. Gather scraps into a ball and re-roll to 1/4-inch thick. Cut out cookies, forming total of 12. Transfer cookies to the cookie sheet.
• Using a 1-inch round cookie butter, cut out the center of 6 cookies and remove. Bake about 20 minutes or until golden. Cool on rack for 5 minutes.
• Leaving a 1/8-inch border, spread 1 1/2 teaspoons of marmalade evenly over each cookie without a hole. Sift additional powdered sugar over cookies with holes. Place cookies with holes sugar side up atop jam-covered cookies.

LEMON MARMALADE

Steps:

• Chill a saucer in the freezer, ready for checking the setting point of your jam. Wash the lemons and remove the top 'button' which would have been attached to the stalk. Put the lemons in a large saucepan with 2.5 litres water. Bring to the boil, then cover the pan and simmer for 2½ hrs or until the lemon skins are lovely and tender, and can be pierced easily with a fork.
• When the lemons are cool enough to handle, remove from the saucepan. Measure the cooking liquid - you'll need 1.5 litres in total. If you don't quite have this, make up the difference with water. If you have too much liquid, bring to the boil and reduce to the required amount.
• Halve the lemons and remove the pips - reserving the pips and any lemon juice that oozes out during the process. Cut the lemon peel and flesh into strips, as thick or thin as you like. Put all of this, including any juices, back into the pan. Put the pips in a small piece of muslin and tie up with string. Add this to the pan, as the pips will aid the setting process of the jam.
• Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly for about 20 mins until setting point is reached. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then pushing gently with your finger. If the marmalade crinkles, the setting point is reached; if not, continue to boil and check again in a few mins.
• Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles on the surface). Pour jam into warm sterilised jars and seal straight away.

HOMEMADE LEMON MARMALADE

Steps:

• Gather the ingredients.
• Using a vegetable peeler, remove the yellow part of the lemon peel in strips. Cut strips into 1 x 1/8-inch pieces.
• With a knife, cut off any remaining white membrane, or pith, from peeled lemons.
• Cut peeled lemons crosswise into 1/4-inch-thick slices.
• In a heavy, non-aluminum 5-quart kettle or Dutch oven , combine lemon peel, sliced fruit, and water. Cover and refrigerate for 3 to 4 hours.
• Place lemon mixture over high heat and bring to a boil, stirring frequently.
• Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is soft, about 1 hour.
• Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves.
• Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until a candy thermometer registers 220 F, or 45 to 60 minutes have passed, and mixture has thickened.
• Prepare 3 (1-pint) canning jars with their lids and bands for processing, following manufacturer's directions.
• Spoon marmalade into hot jars, leaving 1/4-inch space at the top of the jars.
• Wipe jar rims clean. Seal with lids and bands.
• Process jars in a boiling water bath for 15 minutes.
• Cool jars on a wire rack. Label and store in a cool, dry place.

ORANGE MARMALADE COOKIES

Steps:

• Preheat oven to 375°F Grease a cookie sheet (I just use parchment paper).
• In a large mixing bowl, cream together the butter and sugar. Add the egg and orange marmalade and mix until thoroughly combined. Add additional marmalade if the batter is too stiff.
• In another bowl, sift together the flour and baking powder. With the mixer running, slowly add the flour mixture to the creamed mixture until blended.
• Drop by spoonfuls on the cookie sheet; do not crowd the cookies as the batter will spread during baking. Bake until the cookies spread out and are lightly browned, 8-10 minutes.
• Cool a minute or two on the cookie sheet before transferring to a wire rack to cool.
• *The original yield was 40 cookies, but I must have made them a little large, because I only ended up with 22.

SUPER EASY HOMEMADE LEMON MARMALADE

Steps:

• Rinse the lemons well and then dry them off with a kitchen towel.
• Score the skin into quarters and then peel it off and pop it into the bowl of a food processor and chop as finely or coarsely as you like.
• If doing it by hand use a sharp knife and slice the peel to your preferred thickness.
• Place all the chopped peel in a large saucepan.
• Chop all the lemon pulp into rough chunks removing all the pips, but don't throw the pips out for now just place them to one side.
• Once all the flesh has been chopped up and added to the pan along with any juice from the lemons. Take all the pips and place them in the middle of a small square piece of muslin or a fine clean cloth and tie it up securely into a loose bag with string. Then to add this bag to the pan.
• Stir well then cover and leave to soak overnight.
• Next day bring everything to the boil, slowly over a low to medium heat. Stirring occasionally. This will take about 25 minutes.
• Then lower the heat and simmer for about an hour until the peel is quite tender. If you have big chunks of peel this process will take a little longer.
• Remove from the heat and allow to cool down a little for 15 minutes.
• Strain your fruit and juice through a very fine strainer, I would recommend using a proper jam straining kit, this can take up to an hour for all the juice to strain through. But you can use a sheet of muslin tied over a large bowl as a makeshift strainer.
• Fish out the muslin bag of pips and give it a good squeeze over the liquid, you will need the pectin the soaked pips have produced to help set your marmalade.
• Pop a few small plates into the freezer and return your pan to a low heat.
• Pour in the sugar and stir until the sugar has completely dissolved.
• Turn up the heat to maximum and boil until you reach setting point - if you are using a candy thermometer which I highly recommend, you are looking to hit 104C / 220F. Stirring every few minutes Until it comes to a rolling boil, then only stir occasionally.
• While your marmalade is coming up to temperature you need to sterilise your jars, the easiest way I find is to wash them in hot soapy water rinse them, then place them in the oven with it warmed up to 140C / 275F / Gas mark 1 and leave them in till I need them.
• If you don't have a candy thermometer you will just need to keep testing it, first let it boil for 15 minutes then test it every couple of minutes.
• To test it, take it off the heat once it's at the temperature or after 15 minutes of being at full boil and place a small teaspoon amount on one of your small plates from the freezer. Leave it untouched for a minute on the plate then run your finger through it, if it wrinkles and sticks to your finger it is ready to jar. If it doesn't return it to the heat to come back up to temperature 104C / 220F or at least another 5 minutes. Then take it off the heat and test it again.
• Once it is at setting point allow it to sit and settle for a few minutes then decant it into your warm jars and seal them. And leave them overnight, then label them.
• Kept in a dark cool place unopened this marmalade will keep up to 9 months, once a jar is opened, keep in the fridge and eat within 4 weeks.

LEMON HAZELNUT COOKIE SANDWICHES

Steps:

• Finely grind flour, nuts, salt and cinnamon in processor. Using electric mixer beat butter and 1/2 cup sugar in large bowl until smooth. Beat in lemon peel and vanilla. Add dry ingredients to butter mixture and mix just until dough holds together. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, about 1 hour.
• Position rack in center of oven and preheat to 325°F. Butter large baking sheet. Roll out dough on lightly floured surface to 1/4-inch thickness. Using 3-inch round cookie cutter, cut out cookies. Gather scraps into ball. Reroll dough to 1/4-inch thickness. Cut out additional cookies, forming total of 12. Transfer rounds to prepared sheet. Using 1-inch round cookie cutter, cut out center of 6 cookies and remove. (Can be baked for snacks.)
• Bake cookies until golden, about 20 minutes. Transfer sheet to rack and cool 5 minutes. Transfer cookies to rack and cool completely.
• Spread 1 1/2 teaspoons marmalade evenly over each cookie without a hole, leaving 1/8-inch border uncovered. Sift additional powdered sugar over cookies with holes; arrange powdered sugar side up atop jam-covered cookies. (Can be prepared up to 2 days ahead. Store cookie sandwiches in single layer in airtight container at room temperature.)

LEMON-MARMALADE COOKIE SANDWICHES

Steps:

• In a mixing bowl beat butter and 1/2 cup sugar with an electric mixer until smooth. Beat in lemon peel and vanilla.
• In a food processor, finely grind flour, nuts, salt and cinnamon. Add to butter mixture and mix just until dough holds together.
• Gather dough into a ball and flatten into a disk. Wrap in plastic and chill for about 1 hour or until firm.
• Preheat oven to 325 degrees F. Butter cookie sheet.
• Roll dough on a lightly floured surface to 1/4-inch thick. Cut out cookies with a 3-inch round cookie cutter. Gather scraps into a ball and re-roll to 1/4-inch thick. Cut out cookies, forming total of 12. Transfer cookies to the cookie sheet.
• Using a 1-inch round cookie butter, cut out the center of 6 cookies and remove. Bake about 20 minutes or until golden. Cool on rack for 5 minutes.
• Leaving a 1/8-inch border, spread 1 1/2 teaspoons of marmalade evenly over each cookie without a hole. Sift additional powdered sugar over cookies with holes. Place cookies with holes sugar side up atop jam-covered cookies.