Orange Butter Cakes

Directions

Preheat oven to 350℉ (180℃).

Generously butter 36, 2½-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 tablespoon at a time, beating after each addition.

Stir in flour mixture in ½-cup increments, blending after each addition.

Stir in orange peel.

Fill buttered tins ⅔ 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 to 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 to 4 days, freeze for longer storage.