I have been trying to make these cookies for about two weeks, and every time I tried, something prevented me. At least twice, I didn’t have enough butter. Once, I realized I didn’t have any heavy cream. And the day I was finally going to triumph, I went to get the oranges, and found that one was missing. I know it wasn’t me who ate it, and so that left my husband as the culprit. However, I wouldn’t be deterred, and so I went straight to the store and got more oranges than I needed, just to be safe.
Also, let me say, I love orange flavored things. I don’t particularly care to eat oranges or drink orange juice that often (unless it’s in a mimosa), but orange candy, orange popsicles, and basically any orange dessert? Count me in. When I saw this recipe, I knew I had to make these. Apparently, they are a take on on a classic dessert called crêpes Suzette, which I admit to having never heard of before. Still, I’m glad it exists as the inspiration for these cookies, because these were terrific and a total husband, friend, and co-worker pleaser. I’m already being asked when I’m going to make them again.
For anybody who reads this blog semi-regularly, I hope not to go so long between posts. This semester is picking up speed, and unfortunately I haven’t been able to put as much thought into cooking or baking, but I do feel a surge coming. When I started this blog, I thought maybe I would spend long afternoons looking through cookbooks and magazines looking for things to “make for the blog.”
I quickly realized that although I can certainly spend an afternoon looking at recipes, that in the end, I am looking for food I actually want to eat and food I think my husband will want to eat. Well, there have been maybe one or two things my husband wasn’t too keen on. Also, if you think there is a fantastic recipe out there that I should know about, please email me!
Orange Butter Cookies Recipe with Grand Marnier Glaze
Adapted from Fine Cooking Magazine
The only thing I changed in this recipe is that I didn’t actually use Grand Marnier. I already had some triple sec and didn’t really feel like dropping major cash on some Grand Marnier (though for the small amount needed, I could have just bought one airport-sized bottle). I’m sure there is a taste difference, but I still feel like these cookies turned out quite delicious using my inexpensive triple sec.
- For the cookies:
- 10.5 oz. unbleached all-purpose flour by weight (or 2 and ⅓ cups)
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 8 oz. (1 cup) unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons finely grated orange zest (all the zest of one medium-large orange)
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
- For the glaze:
- 4 oz. (1 cup) confectioners sugar (same as powdered sugar)
- 2 tablespoons Grand Marnier (or triple sec)
- 1.5 tablespoons heavy cream; more if needed
- 2 teaspoons finely grated orange zest (about ½ the zest of a medium-large orange)
- pinch of salt
- In a medium bowl, whisk the flour, baking powder and salt together, and set aside. In a stand mixer, use the paddle attachment to cream the butter, sugar, and zest together, about 2 minutes. Then, add the yolks, one at a time, mixing until blended after each egg. Add the vanilla extract, and mix another minute or so until everything is well blended. Then, add the flour mixture and mix on low speed for about one minute until moist clumps form.
- Take the dough out of the mixing bowl, and divide in two equal halves. Place each half on a piece of plastic wrap (approximately 12″ size pieces of wrap), and use the wrap to knead each piece into a smooth dough. Form each half of the dough into a flat 5-inch disk (or in my case, square), and wrap it tightly in the plastic. Refrigerate the dough until chilled, about 45 minutes. (Dough can be refrigerated for up to 3 days or frozen for up to a month.)
- When the dough has about 15 more minutes to chill, preheat the oven to 350°, placing the oven rack in the center. Line three cookie sheets with parchment paper (or those fancy schmancy Silpat baking liners if you’ve got them). Once the dough is chilled, lightly coat all sides of dough with flour, and roll out onto a lightly floured surface until dough is about ¼-inch thick. Use more flour is needed. Using a 2-1/2 inch cookie cutter, cut out shapes and place on the cookie sheet about one inch apart (I found my cookie sheets each fit 8 cookies). Gather the dough-scraps, re-roll, and cut them to make the third sheet of cookies. Tip: if you’re having a hard time getting the dough shapes off the counter, just use a small spatula to help you.
- Bake the cookies one sheet at a time until edges are golden brown, about 9-13 minutes (mine took about exactly ten minutes). Cool the cookies on the sheet for about five minutes before transferring to a cooling rack to cool completely. (You can store the unglazed cookies for 5 days in an airtight container before glazing, or you can freeze them for up to a month before glazing.)
- Glazing the cookies:
- In a medium bowl, mix the confectioners sugar, Grand Marnier (or orange liqueur of choice), heavy cream, orange zest, and salt. Mix until smooth, and add more cream if needed a few drops at a time to make a thin, spreadable consistency. Once cookies are all cooled, spread about a ½ teaspoon of glaze on each cookie, using the bottom of the measuring spoon to spread the glaze within ¼-inch of the edge of the cookie. (I found I was using closer to a teaspoon per cookie, and used up all my glaze.) Let the cookies sit at room temperature until the glaze is set, about 2 hours. Cookies will keep fresh for 3 days in an airtight container, if they last that long.