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