Salted Marmalade Russian Tea Cakes

Russian tea cakes made with marmalade have a orange salted caramel flavor, making them the perfect addition to any holiday cookie plate.

Salted Marmalade Russian Tea Cakes // Savvy Eats

When I’m putting together a cookie plate for the holidays, I like to try to find some balance. I always think I’d be perfectly happy with a plate full of Reese’s peanut butter cup cookies and chocolate-peppermint treats, but it is never the case. I inevitably end up craving some bright citrus flavors, a cookie packed with warming spices or something buttery.

So when I’m plotting out my “bake all the holiday cookies” weekend-long extravaganza, I do my best to pick a favorite from each category for a cookie plate that will please any guest’s taste buds. This usually includes buttery Russian tea cakes, some form of sugar cookie (usually maple or eggnog-flavored), something with lemon or orange, and a snickerdoodle or other cinnamon-flavored cookie. And of course, those blossoms and peppermint cookies I mentioned as well.

Let’s talk about those orange and lemon-flavored cookies. The most common way to give baked goods a citrus flavor is to throw in some lemon, lime or orange juice and zest, like in these orange cranberry cookies. But I’ve started experimenting and taking my fruity cookies in another direction by adding marmalade to the doughs instead.

Salted Marmalade Russian Tea Cakes //

Take this Russian tea cake cookie recipe, for example. They are based off of one of my favorite tea cake recipes. I ditched the white chocolate (a modification that was somewhat painful to make, because I love white chocolate, but it totally worked out in the end), and instead of orange extract and tangerine zest, I subbed in some orange marmalade.

I also upped the salt content a bit. The salt combined with the cooked sugar flavor of the marmalade is reminiscent of an orange salted caramel, so you’re getting both citrus and caramel flavors here. These Russian tea cake cookies are definitely a winner – add them to your holiday cookie plates ASAP!

This post originally appeared on Food Fanatic. 

Jam-Filled Marshmallows

These citrus-flavored marshmallows look plain on the outside, but one bite reveals a gooey jam-filled marshmallow center. Serve with your favorite hot cocoa or chocolate.

Jam-Filled Marshmallows for Gifting //

We made it! One near-all-nighter (I still had to get some sleep), a night of pizza and packing with friends, a morning of cleaning help from my dad, and 18 hours of car time later, and we are safely settled at my parents’ place in Minnesota.

I tried to be on top of things before we left Ithaca, and gave all our New York friends their holiday gifts before we left. It felt silly to move everything here with us, only to mail it straight back.

Jam-Filled Marshmallows for Gifting // Savvy Eats

One of our friends requested homemade marshmallows in his gift, since they were his favorite part of last year’s cookie plates. So I made him a cherry-flavored duo: half cherry marshmallows, infused with the syrup from my homemade maraschino cherries (recipe to come!), and half cherry jam-filled marshmallows. I made the outer marshmallows for the jammy ones citrus-flavored, so they are fruity through-and-through.

You guys, these things are amazing. A bit of a pain to make (you have to work pretty quickly so that the marshmallow doesn’t set too much before you can get it all in the mini muffin tins), but definitely worth the effort. They look so unassuming from the outside, but are incredibly impressive once you realize what’s inside. I could also see filling these with a little orange marmalade for a full citrus experience, or a strawberry jam for a different flavor.

Jam-Filled Marshmallows //

Jam-Filled Marshmallows

Prep Time: 30 minutes

Cook Time: 10 minutes

Yield: About 2 dozen marshmallows

Jam-Filled Marshmallows

These citrus-flavored marshmallows look plain on the outside, but one bite reveals a gooey jam-filled center. Serve with your favorite hot cocoa or chocolate.

Slightly adapted from Marshmallow Madness by Shauna Sever and Alton Brown .


  • 1/4 cup powdered sugar
  • 1/4 cup cornstarch
  • 1 cup cold water, divided
  • 3- 1/4-ounce envelopes unflavored gelatin
  • 1 1/2 cup granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon almond extract
  • 1/3 cup cherry jam


  1. Whisk the powdered sugar and cornstarch together in a small bowl.
  2. Grease a mini muffin tin, including up the sides of the pan, and heavily dust it with the sugar + cornstarch mix. You should use up about 1/2 of the cornstarch mixture for this.
  3. Pour the gelatin over 1/2 cup of cold water in the bowl of a stand mixer fitted with a whisk attachment. Allow to rest, undisturbed, until the gelatin absorbs much of the water.
  4. Meanwhile, combine the remaining 1/2 cup of water with the sugar, corn syrup and salt in a medium saucepan. Heat over medium-low, stirring constantly, until the sugar is dissolved. Stop stirring, cover the pan, increase the heat to high and bring to a boil. Let it boil for 3-4 minutes before removing the cover.
  5. Allow the syrup to boil undisturbed (no stirring!) until a candy thermometer says it is 240F, about 3-5 minutes. Immediately remove the syrup from the heat.
  6. With the stand mixer running on low, gradually pour the syrup into the gelatin. Increase the speed to high and beat until the marshmallow is thick, lukewarm, white and beginning to lose its shine. Add the orange and almond extracts in the last minute.
  7. Pour the marshmallow into a piping bag. Pipe to fill the muffin tin halfway.
  8. Spoon 1/4 teaspoon of jam in to each well of the muffin tin.
  9. Pipe more marshmallow on top of the jam, and dust with cornstarch/powdered sugar
  10. Allow to rest uncovered at room temperature for 3-4 hours, or until firm.

Want to make a whole gift basket of homemade marshmallows? Check out these other recipes as well:

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