Orange Butter Cookies with Grand Marnier Glaze Recipe
Nearly a week has passed since I whisked my whisk and filled my baking sheets. Liv and I had a few days in Pasadena for a dance convention and then her not so lovely stomach bug kept my duties more nurse-like than chef-like. However, my girl on the mend and guests arriving this evening presented the perfect excuse to kick off my Thanksgiving baking/cooking/eating extravaganza!
With Tortellini Soup on the stove and salad prepped and ready to be dressed, a fairly simple, but tasty dessert was in order. Orange seems to be my flavor of preference for this holiday, and Fine Cooking's Orange Butter Cookies with Grand Marnier Glaze fit the bill to perfection.
Delicate orange flavored butter cookies are topped with a delightful orange and Grand Marnier enhanced glaze. Visually appealing with specks of orange zest, these little guys make a perfect light dessert or a nice addition to any cookie tray!
Orange Butter Cookies with Grand Marnier Glaze
adapted from Fine Cooking, pg. 93, October 2010
For the cookies
- 10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more as needed
- 1/2 tsp. table salt
- 1/4 tsp. baking powder
- 8 oz. (1 cup) unsalted butter, softened
- 1 cup granulated sugar
- 2 Tbs. finely grated orange zest
- 2 large egg yolks
- 1 whole egg
- 1 tsp. pure vanilla extract
- For the glaze
- 4 oz. (1 cup) confectioners’ sugar
- 2 Tbs. Grand Marnier
- 1-1/2 Tbs. heavy cream; more as needed
- 2 tsp. finely grated orange zest
- Pinch of table salt
In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and zest on medium speed until well blended, about 2 minutes. Add the egg yolks one at a time, mixing until blended after each addition. Add the vanilla extract along with the last yolk. Mix until well blended, about 1 minute. Add the flour mixture and mix on low speed until moist clumps form, about 1 minute.
Turn the dough out onto a work surface and divide into 2 equal piles on sheets of plastic wrap. Using the plastic as an aid, knead into a smooth dough, shape into flat 5-inch disks, and wrap in the plastic. Refrigerate until chilled, about 30 minutes. (The dough can be refrigerated for up to 3 days or frozen for up to 1 month.)
Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners.
Working with one disk at a time, roll the dough between lightly floured parchment or on a floured surface to about 1/4 inch thick. Dust with additional flour as needed. Using a 2-1/2-inch cookie cutter, cut out shapes. Arrange them about 1 inch apart on the cookie sheets. Gather, re-roll, and cut the dough scraps up to 2 more times.
Bake cookie for 9 to 13 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes, then remove to a wire rack to cool completely.
In a medium bowl, combine the confectioners’ sugar, Grand Marnier, cream, zest, and salt. Mix until well blended and smooth. If necessary, add more cream a few drops at a time for a thin, spreadable consistency.
Top each cookie with about 1/2 tsp. of the glaze, using the bottom of the measuring spoon to spread the glaze to within 1/4 inch of the edge.
Let sit at room temperature until the glaze is set, about 2 hours. Serve the cookies immediately or store in an airtight container at room temperature for up to 3 days.