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INGREDIENTS

3 1/2 c Flour
2 ts Baking Powder
Glaze:
6 tb Orange peel candied strips
1 c Butter ; softened
3 c Powdered sugar
3/4 c Grand Marnier
2 ts Vanilla
2 Eggs
1 c Orange peel; candied
Finely chopped
1/4 ts Salt
1 1/3 c Sugar

Servings

INSTRUCTIONS

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 1/2-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 1/2-cup 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 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@juno.com (Angela Gilliland) on Aug 27, 1997

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Orange Butter Cakes

3 1/2 c Flour 
2 ts Baking Powder 
  Glaze: 
6 tb Orange peel candied strips 
1 c Butter softened
3 c Powdered sugar 
3/4 c Grand Marnier 
2 ts Vanilla 
2  Eggs 
1 c Orange peel; candied 
  Finely chopped 
1/4 ts Salt 
1 1/3 c Sugar

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 1/2-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 1/2-cup 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 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@juno.com (Angela  Gilliland) on Aug 27, 1997

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Nutrition

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Serving Size: 1 Serving (64g)
Recipe Makes: 36 Servings

Calories: 216
Calories from Fat: 60 (28%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 3.7g	18 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.4g
Cholesterol 72.3mg		22 %
Sodium 77.7mg		3 %
Potassium 44mg		1 %
Total Carbohydrate 36.4g		11 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 35.9g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 216

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