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Stack of Spiced Shortbread with Orange Marmalade

Spiced Shortbread with Orange Marmalade

  • Author: Cosette's Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 9x13 tray 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Lebanese

Description

A subtle hint of ginger and cinnamon make this shortbread stand out. Pair with orange marmalade, pistachios and chocolate for the ultimate treat.


Ingredients

Scale
  • 13 tablespoons unsalted butter, or 190 grams – softened
  • 1/2 cup of powdered sugar, or 64 grams
  • 1 large egg
  • 3 cups all-purpose flour, spooned and leveled, or 375 grams
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 10 ounces orange marmalade
  • 1 cup chopped pistachios
  • 1 cup chocolate chunks or chips
  • 1 Tablespoon coconut oil

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In the bowl of a stand mixer, add your softened butter and powdered sugar. Start to mix on low until powdered sugar is combined. Then increase speed to medium-high and allow mixture to get light and fluffy, about 3-4 minutes.
  3. Add your egg, mix to combine. Be sure to scrape down sides and mix again.
  4. With the mixer on low/stir, slowly add your flour, ginger, cinnamon, baking powder and salt. Mix on low until combined. 
  5. Increase speed to medium and mix for another 2 minutes until a soft dough forms.
  6. On a clean work surface, place your dough and roll into about 1/2″ thickness to the approximate 9×13 of your sheet pan. 
  7. Once rolled, place into sheet pan and using hands and the bottom of a glass press into place. Do not create an edge, keep dough even all the way around.
  8. Once your dough is evenly pressed, spread your marmalade on top and bake for 25-30 minutes, the crust should be cooked and marmalade bubbling.
  9. Sprinkle chopped pistachios on top and set aside until cooled.
  10. Once cookies have cooled, melt your chocolate and coconut oil in a microwave safe bowl. Place in microwave and heat in 15 second intervals. Stopping every 15 seconds to mix. It should take 2-3 minutes until your chocolate is smooth depending on the strength of your microwave.
  11. You can simply drizzle on top of your bars with a spoon or place chocolate in a sandwich sized ziplock baggie and snip a VERY tiny corner of the bag. Begin to pipe diagonals across your bars with bag. 
  12. Allow chocolate to set then cut into bars and enjoy!

Notes

  • Be sure to soften your butter before you begin. Quick tip, if your butter isn’t softened I pop into microwave for 10 second intervals rotating until just softened.
  • You certainly can use salted butter, just omit the salt if you do.
  • I like to cut into tiny 1″x 1″ bars but you can cut them in any size you’d like
  • If you’re doubling the recipe, bake in a standard half sheet pan.

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