These cookies pack a citrus punch with candied orange peel, orange marmalade and an orange liqueur icing.
- Portion size 48 servings
- Credits : Canadian Livng Holiday Cookbook: Fall 2009
MethodIn 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 melt; 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.
Nutritional facts Per cookie: about
- Sodium 4 mg
- Protein 1 g
- Calories 51.0
- Total fat 2 g
- Potassium 7 mg
- Cholesterol 13 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
- Iron 1.0
- Folate 3.0
- Vitamin A 2.0