| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 36 | Servings | |
INGREDIENTS
| 3 1/2 | c | Flour |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 | c | Butter; softened |
| 1 1/3 | c | Sugar |
| 2 | ts | Vanilla |
| 2 | Eggs | |
| 1 | c | Orange peel; candied |
| Finely chopped | ||
| Glaze: | ||
| 3 | c | Powdered sugar |
| 3/4 | c | Grand marnier |
| 6 | tb | Orange peel candied strips |
INSTRUCTIONS
DESCRIPTION: Dainty little cakes, glazed with Grand Marnier, baked in fancy tartlet tins, are beautiful as well as delicious. Preheat oven to 350. Generously butter 36, 2 1/2-inch tartlet tins. Combine flour, baking powder and salt, set aside. Beat together butter and sugar until light and fluffy. Blend in vanilla and egg, then add grand Marnier 1 TBL at a time, beating after each addition. Stir in flour mixture in 1/2-cup increments, blending after each addition. Stir in orange peel. Fill buttered tins 2/3 full. Use fingertips to press dough into tins so it conforms to sides, level off top of dough. Arrange tins on baking sheets and bake 15-18 minutes until golden. Let cakes rest 3 minutes, then turn out of molds onto a rack over waxed paper. If necessary, use the tip of a knife to loosen cakes from molds. Leave cakes upside down. The bottoms become the tops of cakes. GLAZE: While cakes are baking, prepare glaze. Combine suger and half the Grand Marnier. Add enough additional Grand Marnier to make a smooth creamy glaze of medium consistency. Spoon over warm cookies, covering tops and allowing glaze to drizzle down sides of cakes. Sprinkle a few strips of candied orange peel on top of glazed cookies. Cool completely on racks. Store in airtight container at room temperature 3-4 days, freeze for longer storage. From "The Joy of Cookies," Posted to Bakery-Shoppe Digest V1 #204 by novmom@juno.com (Angela Gilliland) on Aug 27, 1997
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