Surprisingly easy to make, Marmalade Cookies (they don't have to be orange!) are also quite resilient to messing up, mis-measuring, etc. you probably have everything you need already (my shopping list was "oranges, marmalade". Read on!
Step 1: The Stuff
For about 20-30 cookies, this is the recipe I used:
One stick of butter (1/2 cup) - let soften to room temp, if possible
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
And a cup of orange marmalade!
These will make good cookies, but they're a little plain. To extra jazz them up, add a glaze right after they come out of the oven:
Zest of half an orange (I eyeballed, about 1/4 to 1/2 teaspoon)
Cup of confectioners sugar
Juice from that half orange you zested
Oven preheated to 300, and put parchment paper on your baking sheets.
Step 2: Mix!
Beat eggs and butter together in one big bowl, dry stuff (everything else except the marmalade) gets whisked together in another. Slowly add the dry to the butter/eggs, mixing as you go. When everything's been mixed, add in the marmalade and keep on mixing!
Pretty soon you got your dough, for the glaze:
Put everything in a bowl and whisk until smooth. If too runny, add more sugar, if too powdery add juice! Trust me it's much nicer if you juice an orange fresh, looks better too.
Step 3: Apply Batter to Sheet
Put a healthy tablespoons worth of batter a couple inches away from neighbors. Stick em in the oven for 15 minutes (I had a gas oven, electric oven owners start checking them at 12 min or so). You're looking for golden brown edges/outer ring, the middle will be more pale and that's ok ("knife clean" also works for testing, if you prefer).
Place on a rack to cool, but you're not done yet! It's time for.....
Step 4: Glazing!
While your cookies are cooling on the sheet, brush (or spoon, if that's what ya got) the glaze on the cookies. This lets the glaze harden into a shiny, tasty shell.
A note on almonds:
I tried putting the glaze on first then the almonds, but they just fell off - next I tried mixing them with the glaze itself. This sort of works, but was harder than necessary. In the end, I had to place them on, then drip the glaze over them to "seal" them onto the cookie, but the result looks and tastes good so was worth the time experimenting.
Step 5: Consume!
They did not last long enough for me to try saving them, but a sheet of parchment paper between each layer (plastic wrap them to a plate, or put in a container) should keep the cookies from sticking to eachother - that glaze is like glue when dry. Fridge em, and enjoy another day! Any longer than a week and, at least with the same recipie sans glaze, their flavor disappears. Fortunately, you'll have no trouble getting people to eat them :v