Marmalade Shortbread Thumbs

Finished Shortbread Thumbs

I must be in a good mood, because I decided to make some dessert cookies today for a Picnic I am going to tonight.  I love these Shortbread Cookies because they are quick and easy to make, but at the same time make a big hit because they’re delicious. Not for the Calorie conscience or Diabetics like myself as Shortbread Cookies are only Butter, Flour and Sugar, but then “What the Hell” you only live once.  Hope you enjoy. FYI: Approximate per Recipe (3648 Calories) (460 Grams of Carbs) divided by number of Cookies e.g. 22 (166 Calories Each) (21 Grams of Carbohydrates) per Cookie.

Shortbread Mise en Place

Ingredients:

• 1 Cup (2 Sticks) Softened Butter
• 2/3 Cup Sugar
• 1/2 Teaspoon Almond Extract
• 2 Cups Flour
• 1/2 Cup Marmalade (You can use store bought or make your own, [see recipe below]) Other preserves can also be substituted, use your imagination.

Drizzle Glaze Ingredients

Drizzle Glaze:

• 1/2 Cup Confection Sugar
• 3/4 Teaspoon Almond Extract
• 1 - 3 Teaspoon Milk (Needs to dribble from the spoon. Start with 1 Teaspoon then work up to required consistency)

Directions:

• Combine sugar, butter and almond extract. Beat on medium speed until creamy. Reduce speed to low, add the flour and beat until well combined. Cover and chill at least 1 hour.
• Preheat oven to 350 degrees. Roll dough into 1-inch balls and place 2-inches apart on ungreased cookie sheets. (I use a small Ice Cream Scoop to measure identical amounts) (I thought I would be clever and line my cookie sheet with Aluminum Foil to save clean up.  Do yourself a favor and DON'T)

  

  Use your thumb to make a well (thus the name, get it?)

  With thumb, make indentation in center Fill each indentation with about 1/4 Teaspoon of Marmalade. Bake for 14-18 minutes, or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely. Once cooled drizzle with glaze. (Makes 22 -24 Cookies)

  

  Unglazed

  

  Glazed

• FOR GLAZE: In a small bowl with wire whisk, stir together all glaze ingredients until smooth. Drizzle over cooled cookies.

 

Marmalade

Ingredients:

2-3 Medium Oranges

1/2 Lemon (Zest and Juice)

3 Cups Water

1 1/2 Pounds Plus 6 Ounces Sugar (30 ounces)

Directions

Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandolin, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.

Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fryer or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.

If you want to can:  (Note! Recipe can be doubled)

Canning can be a real pain in the neck, if the Marmalade is for your personal use, put in small refrigerator containers and freeze, then thaw and use when wanted.  If you want to give as gifts and really want to can, then this is how to do it.

Special Equipment: 5 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot   

While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 5 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.

Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.

Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.