---------- Recipe via Meal-Master (tm) v8.05
       Title: Orange Butter Cakes
  Categories: Cookies
       Yield: 36 servings
   3 1/2 c  Flour
       2 ts Baking powder
     1/4 ts Salt
       1 c  Butter; softened
   1 1/3 c  Sugar
       2 ts Vanilla
       2    Eggs
       1 c  Orange peel; candied
            Finely chopped
       3 c  Powdered sugar
     3/4 c  Grand marnier
       6 tb 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 1/2-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,”