Orange butter cakes

Yield: 36 Servings

Measure Ingredient
3½ cup Flour
2 teaspoons Baking powder
¼ teaspoon Salt
1 cup Butter; softened
1⅓ cup Sugar
2 teaspoons Vanilla
2 \N Eggs
1 cup Orange peel; candied
\N \N Finely chopped
\N \N Glaze:
3 cups Powdered sugar
¾ cup Grand marnier
6 tablespoons 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, 2½-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 ½-cup increments, blending after each addition. Stir in orange peel.

Fill buttered tins ⅔ 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@... (Angela Gilliland) on Aug 27, 1997

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