My Recipe Box

Orange Butter Cookies with Grand Marnier Glaze

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Yields about 3 dozen cookies

  • To learn more, read:
    Dessert in a Cookie
  • by Abigail Johnson Dodge from Fine Cooking
    Issue 108

Citrus cookies with a Grand Marnier glaze take their cue from crêpes Suzette, the classic dessert of flambéed crêpes and boozy orange sauce.

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
  • 3 large egg yolks
  • 1 tsp. pure vanilla extract
For the grand marnier 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
Make the cookies

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, 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 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.

nutrition information (per serving):
Calories (kcal): 120; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 3.5; Protein (g): 1; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 16; Polyunsaturated Fat (g): 0; Sodium (mg): 45; Cholesterol (mg): 30; Fiber (g): 0;

Photo: Scott Phillips

I just made these cookies for a Christmas cookie exchange and they were truly delicious! I don't understand why some people said the dough was crumbly and the cookie not very good. They must have done something wrong because the dough was absolute perfection and easy to work with and the cookie was delicious. My mom is European and is not sold on just anything. She loved these. I have learned over the years if mom approves then its really good. Thank you so much for this recipe. Its a keeper.

This is a great holiday cookie, I too have requests for this cookie, it's very good.

Fantastic! These cookies have been a hit every time I have made them. I have had several people specifically request these cookies after trying them. As another reviewer stated, they have a sophisticated taste. Followed recipe exactly and had no problems.

Dough is extremely crumbly and difficult to work with. Would not make this again.

Cookies were delicious, but I thought the glaze was a little "hot" at first. Turns out they mellow with time. Fantastic recipe.

Really buttery and smooth. I made a lemon gelato the day before and used limoncello and lemon zest as opposed to Grand Marnier and orange zest. The lemon flavour shone through beautifully and the limoncello glaze added an interesting tartness to the glaze. They were a huge hit at the restaurant that I work at, with even our pastry chef asking for the recipe!

Time-consuming but very good!! A big hit at my bridge group.

Wow! These cookies are great. Very buttery, crispy and the Grand Marnier glaze adds that extra layer of flavor. I added more orange rind then the recipe called for. I found that the cookie had the best flavor the first day... The Grand Marnier really "popped" out! This recipe is a keeper.

Was this year's favorite in my Christmas-In-A-Box offerings. Only deviation I made was I added food coloring to make a sherbet-colored icing and called them Florida Sunshine cookies as I reside in Florida ;•)~ HUGE HIT! Will forever be in my repertoire now.

These were awesome and easy. I rolled the dough into a log and let it chill. Then sliced medallions and baked. I also realized I had no Gr. Marnier for the glaze. Used Malibu coconut rum instead. Touch of the Caribbean on these cold winter days.

I pretty much followed the recipe, substituting orange oil when I ran out of orange zest. I found the dough very crumbly and hard to roll initially, and I think they only taste OK. I might like it better with more orange zest. I'd rate it 3 stars based on the amount of effort and the taste. However, my co-workers seemed to really like the cookies, so I'm giving it 4 stars.

These are wonderful-- a sophisticated orange flavor, and very buttery-- yet quite simple to make. I took these to a potluck and the comments I got were "wonderful", and "two thumbs up", etc.

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