Preserved Lemon Marmalade Cookies
These cookies are the perfect way to welcome spring into your home. The outer edge becomes golden brown from baking in a muffin tin, creating the perfect amount of crust without being crunchy. If you like baking with tart flavors, then this is the cookie for you. The preserved lemon marmalade on it’s own has a very bright flavor. It almost tastes like taking a bite out of a hot summer day. It has few ingredients, a perfect balance of sweetness, great texture – what’s not to love?
15 Dozen Cookies
- 4 oz jar of CultureBox preserved lemon marmalade
- 9 tbsp of melted butter (vegan works too), slightly cooled
- ¼ tsp white salt
- 1/2 tbsp salt
- ½ tsp vanilla extract
- 2 tbsp packed brown sugar
- ¼ cup white sugar
- ¾ cup rolled oats
- 1 cup all purpose flour
You could also double this recipe and use up the extra random jars of jelly in your fridge along with the lemon marmalade. If lemon is too tart for you, try subbing in raspberry or blueberry jam for a sweeter cookie. Try to avoid jams with seeds, though, as those may burn while baking and create a bitter crunch. You most likely have these common baking ingredients in your pantry, which means one less trip to the grocery store. If you wanted to make these vegan, coconut oil would work great as a substitute for melted butter. In case you don’t like baking with coconut, do consider that it will most likely add its own natural flavor. Earth balance is another great alternative.
Step by Step Instructions
Preheat the oven to 350 degrees. Spray a muffin tin lightly with nonstick spray.
In a blender, pulse the flour, oats, brown and white sugars, salt, and baking powder, until blended. Allow for some oats to still be partially intact – you don’t want a fine flour.
Add in the vanilla and melted butter. Pulse again until a dough starts to form. You may need to push the sides down with a spatula.
Once well combined and a dough has formed, transfer to a medium bowl, using the spatula to fully combine. Use any loose bits that won’t stick as extra topping on the jam center.
Scoop 1 tbsp of dough and place into one of the muffin wells. Press down with your fingers to distribute dough evenly. Then press in the middle a little deeper with your finger. Drop 1 tsp of jam into each cookie well, then sprinkle any loose dough bits on top.
Step 6Put in the oven for 12 minutes, rotating the muffin tin 180 degrees, then cooking for another 6 minutes.
Allow to cool for 5 minutes before transferring to a cooling rack. Repeat Step 5 until the dough is gone!
Store in an airtight container on your countertop – not in the fridge. Eat within 10 days for pique freshness.