Updated on Dec. 21, 2023
I’ve found one: Orange Butter Cookies with Grand Marnier Glaze (click for the recipe) from Fine Cooking magazine.
I may be hyperbolizing when I say these cookies make you ponder the wonders of the universe when you eat them, but you will be very thankful that oranges grace our lovely planet and that someone invented Grand Marnier liqueur.
Everyone to whom I have served these cookies has raved about them.
The cookies are soft and almost creamy, with a comforting citrus tang.
Thank goodness these magical cookies of such good taste and beauty are easy to make.
The recipe says it makes about three dozen cookies, but I was able to comfortably make two dozen.
Buy about four large oranges for this recipe – you’ll need that many for the required orange zest.
Flour, salt and baking powder are whisked together.
Butter, sugar, and finely-grated orange zest (orange peel), egg yolks and vanilla are beaten together (the recipe said to use a stand mixer but a hand mixer works just fine). The flour mixture is added and mixed in.
The resulting dough is turned out onto sheets of plastic wrap in two equal piles, shaped into flat five-inch disks, wrapped in the plastic and refrigerated for at least 30 minutes or up to three days. (The dough can also be frozen for up to one month).
The dough is rolled out, and with a 2 ½-inch cookie cutter (I used a glass with a mouth that wide), is cut into circles.
The cookies are baked, and cooled completely.
To make the glaze, confectioner’s sugar (icing sugar), Grand Marnier, heavy cream and orange zest are combined.
Use the recipe’s direction to put 1/2 teaspoon of glaze on top of each cookie – it’s the perfect amount.
The cookies are left at room temperature until the glaze is set, about two hours.
Serve and stun.
No comments:
Post a Comment