Recipe - Orange Butter Cakes

3 One half cup Flour
2 teaspoon Baking powder
One fourth teaspoon Salt
1 cup Butter; softened
1 1/3 cup Sugar
2 teaspoon Vanilla
2 Eggs
1 cup Orange peel; candied
Finely chopped
Glaze:
3 cup Powdered sugar
Three fourths cup Grand marnier
6 tablespoon 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, 2 1/2inch 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 1/2cup increments, blending after each addition. Stir in orange peel.
Fill buttered tins 2/3 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 1518 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 34 days, freeze for longer
storage. From "The Joy of Cookies,"
Posted to BakeryShoppe Digest V1 #204 by novmom@juno.com (Angela
Gilliland) on Aug 27, 1997