Triple Orange Drops
12 people added this to their Recipe Box
This recipe makes 48 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 5151 cal |
| pro | 1 g1g pro |
| total fat | 2 g2g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 8 g8g carb |
| fibre | 00 fibre |
| chol | 13 mg13mg chol |
| sodium | 4 mg4mg sodium |
| potassium | 7 mg7mg potassium |
| % RDI: | - |
| iron | 11 iron |
| vit A | 22 vit A |
| folate | 33 folate |
These cookies pack a citrus punch with candied orange peel, orange marmalade and an orange liqueur icing.
Ingredients
- 1/2 cup unsalted butter 1/2 cup unsalted butter
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 2 eggs 2 eggs
- 2 tsp Grand Marnier 2 tsp Grand Marnier or orange-flavoured liqueur or orange juice
- 1 tsp grated orange rind 1 tsp grated orange rind
- 1 cup all-purpose flour 1 cup all-purpose flour
- 2 tbsp candied orange peel , finely chopped2 tbsp candied orange peel, finely chopped
- 1/4 cup orange marmalade 1/4 cup orange marmalade
- Icing:
- 2/3 cup icing sugar 2/3 cup icing sugar
- 1 tbsp orange juice 1 tbsp orange juice
- 1 tsp Grand Marnier 1 tsp Grand Marnier or orange-flavoured liqueur or orange juice
- 48 pieces candied orange peel 48 pieces candied orange peel
Preparation
In bowl, beat butter with sugar until light; beat in eggs, Grand Marnier and orange rind. Add flour and candied peel; mix together just until combined.
Using piping bag fitted with 1/2-inch (1 cm) plain tip or sealable plastic bag with corner tip cut off, pipe mixture into 1-inch (2.5 cm) rounds, 1-1/2 inches (4 cm) apart, onto parchment paper–lined baking sheets; refrigerate for 15 minutes.
Bake in 425°F (220°C) oven until set, puffed and golden on edges, 6 to 8 minutes. Let cool on pan on rack. (Make-ahead: Store layered between waxed paper in airtight container for up to 24 hours or freeze for up to 2 weeks.)
In small microwaveable bowl, microwave marmalade to me< press through fine strainer. Brush over cookies; let stand for 15 minutes.
Icing: In bowl, mix together icing sugar, orange juice and Grand Marnier; spread over cookies. Top each with piece of orange peel. Let stand until set, about 2 hours.
Using piping bag fitted with 1/2-inch (1 cm) plain tip or sealable plastic bag with corner tip cut off, pipe mixture into 1-inch (2.5 cm) rounds, 1-1/2 inches (4 cm) apart, onto parchment paper–lined baking sheets; refrigerate for 15 minutes.
Bake in 425°F (220°C) oven until set, puffed and golden on edges, 6 to 8 minutes. Let cool on pan on rack. (Make-ahead: Store layered between waxed paper in airtight container for up to 24 hours or freeze for up to 2 weeks.)
In small microwaveable bowl, microwave marmalade to me< press through fine strainer. Brush over cookies; let stand for 15 minutes.
Icing: In bowl, mix together icing sugar, orange juice and Grand Marnier; spread over cookies. Top each with piece of orange peel. Let stand until set, about 2 hours.
Source : Canadian Livng Holiday Cookbook: Fall 2009
- Keywords : Christmas; Snacks; Flour; Eggs; Orange liqueur; Sugar; Bake; Make-Ahead; 100 calories;
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