ORANGE BUTTER COOKIES WITH GRAND MARNIER GLAZE

By jarren

Ingredients

• For the cookies:
• 2 1/3 cups unbleached flour, more as needed
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1 cup unsalted butter, softened
• 1 cup sugar
• 2 tbsp finely grated orange zest
• 3 large egg yolks
• 1 tsp vanilla
• For the glaze:
• 1 cup icing sugar
• 2 tbsp Grand Marnier
• 1 1/2 tbsp heavy cream, more as needed
• 2 tsp finely grated orange zest
• Pinch of salt

Preparation

Step 1

Make the cookies:

In a medium bowl, whisk the flour, salt and baking powder. In a stand mix 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 along with the last yolk. Mix until well blended, about 1 minute. 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" 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 350F. 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" thick. Dust with additional flour as needed. Using a 2 1/2" cookie cutter, cut out shapes. Arrange them about 1" apart on the cookie sheets. Gather, re-roll, and cut the dough scraps up to 2 more times.

Bake, one sheet at a time, until the edges are golden brown, 9 to 13 minutes. Let the cookies cool on the sheet about 5 minutes and then transfer them to a rack to cool completely (the unglazed cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month before glazing.

Glaze the cookies: In a medium bowl, combine the icing 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" 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.