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
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,”
Yields
36 Servings
