Marmalade Windows Recipe

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Marmalade Windows

Recipe Summary

Yield: Makes 2 dozen

Ingredients

Ingredient Checklist

1/2 pound (2 sticks) unsalted butter

3/4 cup sugar

3 large egg yolks

1 teaspoon pure vanilla extract

1 tablespoon orange liqueur or cognac

2 1/2 cups all-purpose flour, plus more for rolling

1 1/2 teaspoons baking powder

Pinch of table salt

1/2 cup orange marmalade

1 tablespoon heavy cream

      Cook's Notes

If the dough softens while rolling, transfer it to the freezer or refrigerator until firm. This can be done as often as necessary.

Gallery

Marmalade Windows

Recipe Summary

Yield: Makes 2 dozen

Gallery

Marmalade Windows

Recipe Summary

Yield: Makes 2 dozen

Recipe Summary

Yield: Makes 2 dozen

Makes 2 dozen

Ingredients

1/2 pound (2 sticks) unsalted butter
3/4 cup sugar
3 large egg yolks
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur or cognac
2 1/2 cups all-purpose flour, plus more for rolling
1 1/2 teaspoons baking powder
Pinch of table salt
1/2 cup orange marmalade
1 tablespoon heavy cream

Directions

Preheat oven to 350. Have ready a baking sheet lined with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 2 egg yolks, and beat until well combined, 2 to 3 minutes. Beat in vanilla and liqueur. Add flour, baking powder, and salt; mix, beginning on low speed and increasing to medium, just until flour is incorporated.

Turn dough out onto a clean surface; divide in half. Flatten each half into a rectangle, wrap in plastic, and refrigerate at least 1 hour.

Place parchment paper on a clean surface; dust with flour. Roll one piece of dough into a 6 1/2-by-15 1/2-inch rectangle a scant 1/4 inch thick, dusting with flour to prevent sticking. Place in the freezer or refrigerator until firm, 20 to 30 minutes. Repeat rolling with the other piece.

Remove one strip of dough from freezer; trim to a 6-by-15-inch rectangle. Evenly cut dough in half lengthwise. (You will now have two 3-by-15-inch rectangles.) Lightly score one of the strips of dough at 1 1/2-inch intervals crosswise. Using a paring knife, cut windows out of each 1 1/2-inch interval. On the unscored strip of dough, spread 4 tablespoons of marmalade to within 1/8 inch of the edges. Return both strips of dough to the freezer or refrigerator; chill until firm. Repeat with the remaining rectangle of dough.

In a small bowl, beat together the remaining egg yolk and cream. Remove dough from the freezer, and, using 2 long, wide spatulas, carefully lift a window strip and place it on top of a marmalade spread strip. Repeat. Using a thin, narrow brush, carefully brush tops with egg wash. Bake until golden, 22 to 25 minutes, rotating once halfway through. Transfer cookies to a wire rack to cool.

      Cook's Notes

If the dough softens while rolling, transfer it to the freezer or refrigerator until firm. This can be done as often as necessary.

Cook’s Notes

If the dough softens while rolling, transfer it to the freezer or refrigerator until firm. This can be done as often as necessary.

Reviews (7)

Add Rating & Review

Reviews (7)

Add Rating & Review

Martha Stewart Member

Rating: Unrated

01/19/2010

                wow it looks great . I'll try it soon .

Martha Stewart Member

Rating: Unrated

01/24/2009

                I would say, looking at the photo, that the writer forgot to say that the strips should be cut before placing on the cooky sheets to bake.  The photo clearly shows that these cookies baked on all 4 sides, as they have smooth, sloping "shoulders' and not the square, rough edges of a cut-after-baking cooky.

Martha Stewart Member

Rating: Unrated

01/23/2009

                It says you cut them before baking in step 4.

Martha Stewart Member

Rating: Unrated

01/22/2009

                A marble slab that is cold works great for dough like this.  Also working with a little at a time from the fridge is helpful too.  Handling it with warm hands heats the dough up more quickly too so just use your fingertips to move dough around.  Hope these ideas  help.

Martha Stewart Member

Rating: Unrated

01/22/2009

                Do you cut these into cookies after they're baked and cooled?

Martha Stewart Member

Rating: Unrated

01/22/2009

                because it's a butter dough, and if you don't put it in the fridge until the butter in the dough becomes hard again, you may end up with a dough soft as softened butter (which also means that you will have trouble rolling it).
                Stick to the fridge, instead of the freezer, and leave it there until the dough is harder, but not solid rock.
                Happy Baking!

Martha Stewart Member

Rating: Unrated

01/22/2009

                Why do you have to freeze the dough or put the dough in the fridge before rolling.  I find it very difficult to roll when it is cold!!!

Martha Stewart Member

Rating: Unrated

01/19/2010

                wow it looks great . I'll try it soon .

Rating: Unrated

01/24/2009

                I would say, looking at the photo, that the writer forgot to say that the strips should be cut before placing on the cooky sheets to bake.  The photo clearly shows that these cookies baked on all 4 sides, as they have smooth, sloping "shoulders' and not the square, rough edges of a cut-after-baking cooky.

Rating: Unrated

01/23/2009

                It says you cut them before baking in step 4.

Rating: Unrated

01/22/2009

                A marble slab that is cold works great for dough like this.  Also working with a little at a time from the fridge is helpful too.  Handling it with warm hands heats the dough up more quickly too so just use your fingertips to move dough around.  Hope these ideas  help.  


                    
                Do you cut these into cookies after they're baked and cooled?  


                    
                because it's a butter dough, and if you don't put it in the fridge until the butter in the dough becomes hard again, you may end up with a dough soft as softened butter (which also means that you will have trouble rolling it).
                Stick to the fridge, instead of the freezer, and leave it there until the dough is harder, but not solid rock.
                Happy Baking!  


                    
                Why do you have to freeze the dough or put the dough in the fridge before rolling.  I find it very difficult to roll when it is cold!!!

All Reviews for Marmalade Windows

of Reviews

Reviews:

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Most Positive

Least Positive

Newest

All Reviews for Marmalade Windows

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

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Recipe Summary#

Ingredients#

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Cook’s Notes#

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Gallery

Recipe Summary

Ingredients

Cook’s Notes