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1/3 cup butter

2/3 cup sugar

1 whole egg

6 tablespoons tart orange marmalade

1 1/2 cups all purpose flour

1 1/4 tsp double acting baking powder



Preheat oven to 375

Beat butter until soft and add in sugar gradually until mixture is light and creamy, beat in the egg, and the marmalade.

Sift the flour, and resift with the baking powder, then stir the flour mix into the marmalade mix, if dough is too wet, add more flour. Mine was the consistency of cake batter, holding a shape.

Drop the batter from a teaspoon onto a greased cookie sheet, making sure to space between cookies. Bake 8 to 12 minutes until just turning brown at the edges and no longer wet ontop.

Recipe says you'll get 48 2-inch cookies, I got about half that of slightly larger and thicker cookies.

My cookies had more of a cake consistency, not very sweet, and great with tea or coffee. I imagine if the batter were a little more runny you'd have a wider flatter cookie that would be a little more crisp.
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